Ingredients
- 2 15-oz. cans butter beans, drained and rinsed
- 1/2 cup each onion, celery, fennel and red bell pepper, cut in medium dice
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 tablespoons mild honey
- 1/4 cup dry white wine
- 1/4 cup red wine vinegar
- 3/4 cup peeled, seeded, chopped tomatoes (fresh or canned)
- 1 1/2 cup chicken stock or water
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fennel fronds
- Optional garnish: feta cheese
Preparation
Step 1
Preheat oven to 375°F. Heat olive oil in a medium ovenproof skillet and sauté vegetables until tender and translucent. Add honey, wine, vinegar, tomatoes and stock. Bring to the simmer and season to taste with salt and pepper.
Add beans and stir gently. Cover pan and bake for about 45 minutes or until most of the liquid is absorbed. Allow to cool then stir in the herbs.
Taste for seasoning and add salt, pepper, or vinegar as needed. Serve warm or chilled with warm flatbreads. Drizzle with a little olive oil just before serving. This tastes great with a crumble of feta over the top, if you like.
Note: if you are able to locate dried Greek gigantes, soak them overnight and then cook as you would any dried bean until tender but not falling apart. Then proceed to bake them as above. You can order them online at kalustyans.com