Butter bean and dill bake with vegan feta
Butter beans baked slowly in a tomato sauce with cinnamon and oregano until thick and jammy, then topped with vegan feta and dill. A slow-cooked taste for very little work.
- Time
- 60 min
- Serves
- 2
- Kind
- Traybakes
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegan feta.
Method
- Heat the oven to 200°C (180°C fan). Peel the onion and slice it thinly. Peel the carrot and cut it into thin half-moons. Crush the garlic, and drain and rinse the butter beans.
- In a deep roasting tin, about 30 x 20 cm, mix the onion, carrot, garlic, beans, chopped tomatoes, tomato purée, oregano, cinnamon, 1 tbsp of the olive oil and 100 ml water. Season well with salt and black pepper.
- Bake, uncovered, for 20 minutes, then take the tin out and stir well.
- Return it to the oven for another 20 to 25 minutes, stirring once more halfway, until the sauce is thick and jammy and the beans on top have darkened slightly.
- Chop most of the dill. Stir half of it through the beans, adding a splash of water if the bake looks dry.
- Crumble the vegan feta over the top, drizzle with the remaining 1 tbsp olive oil and scatter over the rest of the dill.
- Serve hot from the tin, spooning the tomato sauce over the beans.
Tip The cinnamon is a small amount and should stay in the background. If you have no dill, fresh parsley will do.
Per portion
| Energy | 554 kcal |
| Protein | 19 g |
| Carbohydrate | 53 g |
| of which sugars | 18 g |
| Fat | 26 g |
| of which saturates | 12 g |
| Fibre | 18 g |
| Salt | 1.64 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- butter beans2 tins
- chopped tomatoes1 tin
- onion1
- carrot1
- garlic2 cloves
- tomato purée1 tbsp
- dried oregano1 tsp
- cinnamon½ tsp
- olive oil2 tbsp
- dill½ bunch
- vegan feta80 g
