Lunch
Greek-style butter beans in tomato and dill
Inspired by gigantes plaki, good warm or cold.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Protein, fibre, iron, vitamins A and C, unsaturated fats, B vitamins
LeafUp › Plates › Greek-style butter beans in tomato and dill
You need (serves 2)
- Two tins of butter beans or other white beans (2 × 400 g)
- A tin of chopped tomatoes (400 g)
- An onion and two garlic cloves
- Three spoons of olive oil (3 tbsp)
- A small bunch of dill or parsley
- Wholegrain bread to serve
How to make it
- Soften the onion and garlic in the oil.
- Add the tomatoes and drained beans and simmer for 15 minutes, until thick.
- Stir in the chopped dill and serve warm or cold with bread.
Allergens This plate contains gluten (bread). Always check product labels, as brands vary.
Good to know
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
