This butterbean recipe is particularly popular with our customers, having been introduced by former Embassy chef Nicola Pledger. It’s been lovingly copied into our big faded book of recipes, and never fails to brighten up a disappointingly cloudy summer afternoon with its balance between the fresh, zesty tomato and dill flavours and the hearty butterbeans and feta. We serve it with tabbouleh and lightly dressed salad leaves, but it’s just a nice on its own with a big chunk of sourdough bread.
Journal1 May 2011
Embassy Cafe: Butter Bean Cassolet
Ingredients
- 2 Tbsp Olive Oil
- 2 Onions
- 3 Garlic Cloves
- 1 Tinned Tomatoes
- 3Tbsp Tomato Puree
- 2 Bay Leaves
- 1 Tbsp Paprika
- 1 Tbsp Vegetable Stock
- 400g Butterbeans
- Overnight) (Soak
- Small Bunch Dill
- Small Bunch Parsley
- To Taste Salt and Sugar
- 100g Feta
Method
- Fry onions until golden
- Add the chopped garlic, tomatoes, tomato puree and 250ml water
- Stir in the bay leaves, parsley, salt, paprika, stock, sugar and dill
- Simmer for 20-30 minutes until the sauce thickens (add more water if it looks a little dry)
- Adds beans and cook for 10 more minutes
- Serve in dishes and crumble the feta over the top generously
- Enjoy!
From The Warren, Carmarthen · warrenmanselst.co.uk/journal/embassy-cafe-butter-bean-cassolet
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