Sabrina Ghayour's slow-cooked butterbeans with oregano, tomatoes and garlic Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Sabrina Ghayour’ s slow-cooked butterbeans with oregano tomatoes and garlic By You Magazine - August 16, 2020 I am a recent convert to dried beans and sometimes they really are worth the extra time. I like a little bite in my beans, which canned beans lack, so this garlicky, sauce-laden baked delight is one example where your time is well spent. It’s hearty but not heavy; rich – only in a really good way – and ideal for sharing. Kris Kirkham SERVES 4-6 250g dried butter beans 250g baby plum tomatoes, halved 4-6 garlic cloves, peeled and bashed but kept whole generous handful of fresh oregano, roughly chopped 1 heaped tbsp tomato purée 2 tsp dried oregano 1 tsp chilli flakes 50g butter 4 tbsp olive oil about 700ml cold water generous amount of Maldon sea salt flakes and freshly ground black pepper crusty bread, to serve (optional) 1. Soak the butter beans in cold water for 8-10 hours or overnight, then drain. 2. Preheat the oven to 180C/160C fan/gas 4. 3. Select a rectangular ovenproof dish, about 32cm x 24cm. Add all the ingredients, except the water, to the dish and mix together well, then pour over the cold water, or enough to ensure the beans are immersed. 4. Bake for 2 hours until the beans are completely soft, checking after 1½ hours and topping up the water if necessary. Serve the butter beans hot, with crusty bread if liked. Now buy the book with £7 off Simply: Easy Everyday Dishes by Sabrina Ghayour will be published by Mitchell Beazley on 20 August, price £26. To order a copy for £18.99 until 30 August go to whsmith.co.uk and enter the code YOUSIMPLY at the checkout. Book number: 9781784725167. For terms and conditions, see whsmith.co.uk/terms RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved