This recipe comes from Epirus in northern Greece, where they grow plenty of giant butter beans which they cook with tomatoes and wild greens. To make it easy, I have used chard, in case you don ...
Add the carrots, butter beans and the whole chicken thighs and leave all to simmer gently for approximately one hour. To make the rice, bring to the boil a pan of water seasoned with a pinch of salt.
Adding a couple of cups of passata to a vegetable and butter bean mixture is a delicious meal knocked up in minutes. Serve it with warm crusty bread to scoop up every last drip. Heat the oil in a ...
Preheat the oven to 400°F. Bring a saucepan of water to boil and add the peeled beans. Reduce to a simmer and cook for 30 minutes until the beans are soft and mushy, then season. Cool ...