In the search of comforting and savoury vegetarian dishes for the Café, olive oil has become our best ally – and Greek cuisine a great source of inspiration. These giant beans are slowly cooked in generous amounts of olive oil, far more than I would have instinctively used, giving them this delicious confit taste. I like to balance that richness with a simple salad, to add a touch of acidity to the plate.
As with most legumes, remember you will need to soak the beans the night before.
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Ingredients
Serves 6
500g dry butter beans
2 onions, finely chopped
2 celery sticks, finely chopped
1 carrot, finely chopped
4 garlic cloves, chopped
¼ + ½ cup olive oil
1 tin chopped tomatoes
½ tsp dry chilli flakes
15g cup mint, chopped
15g cup parsley, chopped
dry oregano
1 tbsp sugar
1 tsp salt
Freshly ground black pepper
Side salad
1 cucumber, half lengthways, then sliced
1 bulb fennel, thinly sliced
1 small red onion, cut in half, then sliced
200g feta
about 30 olives
1 handful fresh mint, chopped
Vinegar & olive oil
Salt & pepper
Soak the butter beans overnight in plenty of water with 2 tablespoons of salt. The next day, rinse the beans, transfer to a large saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for about 30 to 40 minutes. Take off the heat and let the beans rest in its cooking liquid.
Preheat the oven to 180°C. Heat 1/4 cup olive oil on medium heat in a heavy based saucepan (ideally one with a lid than can go in the oven too), add the vegetables and garlic, season with salt and pepper and cook for 10 minutes, stirring regularly.
Add a teaspoon dry oregano, the tomatoes and dry chilli flakes. Rinse the tin with water and add to the pan (1/2 tin water), add the sugar and cook 5 more minutes.
Drain the beans and combine with the sauce, add the fresh herbs and remaining olive oil. Place the lid on, transfer into to oven and bake for 70 minutes. Stirring once halfway through the cooking.
The beans and vegetables should come out very tender and no juice should remain. Leave to cool 10 minutes before serving. These are good served warm or at room temperature.
While the beans are cooking, prepare the salad by combining the vegetables and olives into a large bowl. When ready to serve, spread the beans among shallow bowls, top with salad to the side, crumble some feta over the salad, a small handful fresh mint and a generous drizzle olive oil.
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Recipe from Café Bautier. Cookbook coming October 2026!