This authentic vegetarian casserole makes a delicious first course, or serve alongside slow-cooked lamb as part of a Greek Easter feast
- 4 x 235g cans butter beans or 500g dried butter beans (see tip, below left)
- 100ml Greek extra virgin olive oil
- 3 small red onions, finely sliced
- 2 large carrots, finely sliced
- 3 celery stalks with leaves, finely chopped
- 4 sundried tomatoes, sliced
- 1kg ripe tomatoes, skinned, deseeded and finely chopped
- 4 garlic cloves, chopped
- 1 tsp paprika
- 1 tsp ground cinnamon
- 2 tbsp tomato purée
- 1 tsp sugar
- small pack flat-leaf parsley, finely chopped
- small pack dill, finely chopped
- 100g feta (optional), crumbled
MethodHeat the oil in a large flameproof lidded casserole dish, and cook the onions, carrots and celery until tender and the onions are soft and transparent, but not coloured. Stir in the remaining ingredients, reserving half of the chopped herbs and feta (if using).
- drizzle of oil
- 1 large onion, chopped
- 6 rashers smoked streaky bacon, chopped
- 8 chicken portions (we used thighs and drumsticks), skin removed
- 1 tbsp smoked paprika
- 2 x 400g cans chopped tomatoes with garlic
- 200g barbecue sauce (measure by filling half a 400g can if you don't have scales)
- 1 tbsp dried oregano or mixed dried herbs
- 2 x 400g cans pinto beans
- grated cheddar and tortilla chips, to serve (optional)
- Heat the oil in a large casserole dish with a lid. Add the onion and bacon, and cook over a medium heat for 15 mins, until the onion is really soft and starting to brown, and the bacon is crisp. Push to the side of the pan, increase the heat and add the chicken pieces. Cook for a few mins until the meat is nicely browned, but don’t worry if it’s not evenly coloured. Add the paprika, tomatoes, along with half a can (200ml) water, the barbecue sauce, herbs, a pinch of salt and a generous amount of black pepper. Cover with a lid, lower the heat to a gentle simmer and cook for 45 mins, stirring occasionally.
- Check that the chicken is tender – if not, cover again and cook for 15 mins more. Add the beans and simmer, uncovered, for 20 mins until the sauce is thickened. Serve in bowls topped with grated cheddar and tortilla chips, if you like.
- 1 tbsp extra-virgin olive oil, plus extra for brushing
- 100g cooking chorizo, skinned and diced
- 1 tsp sherry vinegar
- 1 red pepper, halved and deseeded
- 100g fresh peas
- 100g broad beans
- 2 courgettes, sliced on the diagonal
- 400g can butter beans, rinsed and drained
- juice ½ lemon
- Heat grill to high. Heat the olive oil in a frying pan over a medium heat. Add the chorizo and cook for 7-9 mins, until it is cooked through and has released its oil. Take chorizo out of the pan with a slotted spoon and set aside. Reduce heat, whisk in vinegar, then remove pan from heat.
- Put the pepper on a baking sheet, cut-side down then grill for 3-4 mins, or until the skin blisters and starts to turn black. Put the pepper in a bowl and cover with cling film. Once it is cool, peel off the skin, remove the seeds and then tear the pepper into strips.
- Cook peas and broad beans in boiling salted water for 1-2 mins, then tip into a big bowl of ice cold water to keep their bright green colour. Drain and set aside.
- Heat a griddle pan until hot. Brush the courgettes with a little bit of olive oil, then cook on both sides for 1-2 mins until just tender but not soft.
- Add the butter beans and rest of the ingredients to the pan with the dressing. Add the lemon juice and seasoning and gently toss everything together.
- 1¼kg chicken thighs and drumsticks (approx. weight, we used a 1.23kg mixed pack)
- 1 tbsp olive oil
- 2 onions, sliced
- 1 garlic clove, crushed
- 2 red chillies, deseeded and chopped
- 250g frozen peppers, defrosted
- 400g can chopped tomatoes
- 420g can kidney beans in chilli sauce
- 2 x 400g cans butter beans, drained
- 400ml hot chicken stock
- small bunch coriander, chopped
- 150ml pot soured cream and crusty bread, to serve
- Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
- Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
- Stir through the coriander and serve with soured cream and crusty bread.