The certas energy  Cook Book

Greek Beans

By The Little Kitchen Cookery School


Serves 4-6


  • 1tbsp

    Vegetable or sunflower oil

  • 1

    Red onion, diced

  • 1 tsp

    Fennel Seeds

  • 400g

    Tinned tomatoes

  • 1/4 tsp


  • 50g

    Feta cheese

  • 1 tbsp

    Tomato Puree

  • 1/2 tsp

    Dried Oregano

  • 300g

    Cooked butter beans

  • Salt & pepper to taste


  • 1

    Fry the red onion in the oil, on a low heat, stir in the fennel seeds and cook together until the onion is soft and cooked.

  • 2

    Add the tin of tomatoes, bring to the boil, then reduce to simmer for about 15 minutes.

  • 3

    Stir in the crumbled feta, oregano and tomato purée, cook on a medium heat for 5-10 minutes, stirring regularly until feta is melted thoroughly through the sauce.

  • 4

    Add the butter beans and cook until warmed through, season to taste with salt & pepper (may not need much salt due to the feta).

  • 5

    Serve in bowls topped with crumbled feta, with couscous & salad or warmed pittas.