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Cypriot Butter Bean Casserole

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A warming, tasty dish.

A warming, tasty dish.

Ingredients

Serves: 4

Metric Cups
  • 250 grams butter beans
  • 1 large onion (sliced)
  • 400 grams chopped tomatoes
  • 1 handful fresh flatleaf parsley
  • 1 pinch of salt
  • 1 pinch of pepper
  • ½ lemon (juiced)
  • 8⅚ ounces butter beans
  • 1 large onion (sliced)
  • 14⅛ ounces diced tomatoes
  • 1 handful fresh italian parsley
  • 1 pinch of salt
  • 1 pinch of pepper
  • ½ lemon (juiced)

Method

Cypriot Butter Bean Casserole is a community recipe submitted by annauk and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Soak butter beans overnight in water
  • Boil until almost cooked (time varies greatly, I always use a pressure cooker to cook mine)
  • Discard most of the cooking water Fry onion in a little olive oil until golden
  • Add toms, parsley, salt, pepper and lemon
  • Tip tomato mixture into the butter beans
  • Cook in an ovenproof casserole for approx 1hr at gas mark 3 (170 c)
  • Soak butter beans overnight in water
  • Boil until almost cooked (time varies greatly, I always use a pressure cooker to cook mine)
  • Discard most of the cooking water Fry onion in a little olive oil until golden
  • Add toms, parsley, salt, pepper and lemon
  • Tip tomato mixture into the butter beans
  • Cook in an ovenproof casserole for approx 1hr at gas mark 3 (170 c)
  • Tell us what you think