Greek Beans with ‘Feta’ & Olives

This dish is the ultimate in summer comfort food — think hearty butter beans, rich tomato sauce, fluffy ‘feta’ and a sprinkling of fresh herbs 🙂

Easy recipeEasy Gluten free Wheat free Freezable recipe Cheap as chickpeas
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Preparation time

5 min

Cook time

25 min

Total time





  • mains
  • breakfasts
  • lunches




  • 1 onion, finely diced
  • 2 cloves garlic, finely chopped
  • 2 x 400g/14 oz tins chopped tomatoes
  • 1 tbsp tomato purée
  • ½ tsp cinnamon
  • ½ tsp paprika
  • ½ tsp dried oregano
  • 2 x 400g/14 oz tins butter beans, drained and rinsed
  • 1 tsp salt and pinch black pepper
  • 1 tsp syrup (eg maple or agave) — optional
  • 150g/5 oz vegan feta (we used Violife Greek White Block), crumbled
  • Handful Kalamata or black olives (pitted)
  • Handful fresh parsley or oregano, stalks removed and roughly chopped
  • 4 slices toast and vegan butter for serving


  1. Lightly fry the onion until golden.
  2. Add the garlic and fry for a further minute.
  3. Stir through the cinnamon, paprika and oregano and cook for another minute.
  4. Pour in the tomatoes, tomato purée, butter beans and syrup and then simmer on a medium heat for around 20 minutes or until the sauce has thickened and reduced slightly.
  5. Taste the mixture and add more salt if needed.
  6. Pour the bean mix over the fresh toast and then sprinkle over the ‘feta’, olives and fresh herbs.

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