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 ...

butter beans – I used canned butter beans. You can use homemade cooked beans also. large cucumber – I like to use a ...

If you weren't turned away from beans of all types (which, since chili is so delicious, it's hard to do), you may have, as an ...

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 ...

I always have a supply of canned beans in the pantry, usually bought when on special. They are invaluable if you need to quickly whip up a dip to serve with some toasted bread or crackers to soak ...

Recently I came across a variation on one of the all-time classics: compound butter. It’s a magical mixture of butter and flavorful ingredients like herbs, alliums, and spices that’s perfect ...

From haricot and butter beans to red beans and chickpeas, jarred varieties (although usually more expensive than tins) tend to be preserved at their peak and slow-cooked to perfection, producing ...

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 ...

Though plenty of us love lima beans, there seems to be an equally ardent contingent of haters, with few people in the middle. Those in the anti-lima camp tend to cite texture as the main reason ...

Peel and thinly slice the onion, chop the peppers and the aubergine into three-centimetre chunks. Peel and grate the garlic. Heat the oil in a large lidded heavy based frying pan over a medium ...