- cups dry butter beans, soaked overnight 280 grams
- 2 cans organic chopped tomatoes, 400 grams
- 1 onion
- 1 garlic clove
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1-2 tbsp brown sugar or maple syrup
- paprika, to taste (optional)
- salt and pepper, to taste
- fresh parsley, to serve
Discard soaking water and rinse the beans. Put them into a medium pot and cover with plenty of water. Bring to the boil and then simmer for about 45 minutes.
Discard foam on the surface. The beans shouldn't be completely cooked, they will finish off cooking in the oven.
In a frying pan, add oil and fry the onion until translucent, add in garlic and fry for another minute or two.
Pre-heat the oven to 180° C / 355° F.
Add in chopped tomatoes, oregano, salt, sugar or syrup and pepper. Simmer until tomatoes are starting to thicken. Add in drained beans and mix everything together.
Transfer the mixture to an oven safe dish and add ½ cup of bean cooking water.
Bake for about 1 hour or until the sauce has thickened and the beans are soft and creamy.