Slow-cooked butter beans with oregano, tomatoes & garlic

It’s hearty but not heavy; rich – only in a really good way – and ideal for sharing

I am a recent convert to dried beans and sometimes they really are worth the extra time. I like a little bite in my beans, which canned beans lack, so this garlicky, sauce-laden baked delight is one example where your time is well spent. It’s hearty but not heavy; rich – only in a really good way – and ideal for sharing.

Serves 4-6

250g dried butter beans

250g baby plum tomatoes, halved

4-6 garlic cloves, peeled and bashed but kept whole

generous handful of fresh oregano, roughly chopped

1 heaped tbsp tomato purée

2 tsp dried oregano

1 tsp chilli flakes

50g butter

4 tbsp olive oil

about 700ml cold water

generous amount of Maldon

sea salt flakes and freshly ground black pepper

crusty bread, to serve (optional)

Soak the butter beans in cold water for 8-10 hours or overnight, then drain.

Preheat the oven to 180C/160C fan/gas 4.

Select a rectangular ovenproof dish, about 32cm x 24cm. Add all the ingredients, except the water, to the dish and mix together well, then pour over the cold water, or enough to ensure the beans are immersed.