Butter beans in tomato sauce with lamb and feta

Butter beans in tomato sauce with lamb and feta
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

A lovely warming tomato recipe, made with butter beans and passata, gives leftover lamb another chance to shine.

Nutrition: per serving

Calories
455kcals
Fat
26g (9.6g saturated)
Protein
32.1g
Carbohydrates
22.9g (6.8g sugars)
Fibre
10.2g
Salt
2.9g
Calories
455kcals
Fat
26g (9.6g saturated)
Protein
32.1g
Carbohydrates
22.9g (6.8g sugars)
Fibre
10.2g
Salt
2.9g

Ingredients

  • 3 tbsp extra-virgin olive oil, plus extra to drizzle
  • 1 onion
  • 2 garlic cloves
  • 4 anchovy fillets in oil, drained
  • 2 x 400g tins butter beans
  • 500g passata
  • 1-2 red chillies
  • 300g leftover roast lamb
  • Large handful fresh parsley
  • 50g feta

Method

  1. Heat 2 tbsp of the olive oil in a sauté pan. Slice the onion, then fry for 5-6 minutes until soft but not coloured. Crush in the garlic. Chop the anchovies, then add to the pan and cook until they dissolve.
  2. Drain and rinse the beans, then add to the pan with the passata. Season well. Bring to a gentle simmer. Finely chop the chillies (deseeded if you want it less fiery), then add to the pan and bubble for 10 minutes until reduced slightly. Add a pinch of sugar if needed, or a little water if it’s too dry.
  3. Meanwhile, heat the rest of the oil in a frying pan. Cut the lamb into chunks, then season and fry over a high heat for 5-10 minutes until piping hot and crispy. Chop the parsley, then toss through the lamb.
  4. Divide the beans among 4 plates, top with the lamb, then crumble over the feta. Drizzle with oil, then serve.

delicious. tips

  1. Next time swap the butter beans for chickpeas, and the lamb for chicken strips or sausages.

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