Only a handful of very basic ingredients (most of which are probably already in your pantry) are needed to make this warm, delicious dish to enjoy during the week.


  • 500g butter beans
  • 2 dry onions, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 cup olive oil
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 800g chopped tomatoes (2 cans of 400g each)
  • A pinch or two of sugar
  • Salt
  • Freshly ground pepper
  • A small bunch of fresh parsley
  • A small bunch of fresh dill
  • 1 cup water


  1. Soak the butter beans in a bowl with plenty of water overnight. If  you have less that 12 hours on the clock, add a few spoons of baking soda to the bowl, it will speed up the process.
  2. After soaking, rinse the beans thoroughly, place them in a pot with cold water, and boil until they become tender (approximately 40 minutes). They should start foaming while boiling, so gently remove the foam on top with a spoon when it forms.
  3. When the beans are about halfway through boiling, heat up half of the olive oil in a deep frying pan over medium heat. Add the onion and cook for about 5-10 minutes until it becomes translucent.
  4. Add the garlic, celery, and carrot, and continue sautéing for an additional 2-3 minutes. We’re not looking for a color change here, we just want them to wilt a bit.
  5. Then add the sugar, tomatoes, parsley, salt, and pepper. Simmer the mixture over medium-to-low heat for 10 minutes. The sauce should be ready by the time your beans are done.
  6. Drain the beans and place them in a long baking dish (37×25 cm) or a round one (35 cm).
  7. Add your sauce on top of the baking dish, then add the remaining olive oil and cup of water.
  8. Bake in a preheated oven at 200°C for about 45 minutes. Cover the top with aluminum foil for the first half hour so the beans don’t dry out, then remove for the remaining 15 minutes so they get that golden color on the surface.
  9. Serve with feta cheese and a fresh piece of bread.
  10. Enjoy!

Source: Argiro Barbarigou