Garlic and tomato butter beans


  • 500 g butter beans
  • 8 cloves of garlic
  • 2 sprigs of thyme
  • 2 bay leaves
  • 4 tablespoon(s) of olive oil
  • 400 g canned whole tomatoes
  • 1 pinch of sugar
  • leaves of 4 sprigs of mint


  1. Peel and crush the whole garlic cloves. Heat the oil in a casserole dish over low heat with the garlic, thyme and bay leaf. Cook for 15 minutes, add the tomatoes and sugar and cook for 30 minutes over low heat and covered.

  2. Meanwhile, steam the hulled butter beans for 10 minutes.

  3. Add the beans to the casserole with the tomato sauce, add salt and pepper and cook for another 5 minutes over low heat. Serve warm with chopped mint leaves.

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