Butter beans in tomato sauce with lamb and feta
- June 2014
- Serves 4
- Hands-on time 20 min
A lovely warming tomato recipe, made with butter beans and passata, gives leftover lamb another chance to shine.
- 26g (9.6g saturated)
- 22.9g (6.8g sugars)
- 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
- 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.
- 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.
- 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.
- Divide the beans among 4 plates, top with the lamb, then crumble over the feta. Drizzle with oil, then serve.
Next time swap the butter beans for chickpeas, and the lamb for chicken strips or sausages.
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