Since finding this recipe in Georgina Hayden’s Nistisima (highly recommended by the way), I have been absolutely dependent on these beans for my daily existence.

Nistisima is such a beautiful book, and it’s only just been released in August 2022! The focus of her work is on the fasting foods of monks and priests in the Eastern Orthodox tradition, across several countries in the Mediterranean. No only are the recipes simple, vegan and inexpensive, but Hayden has a way of transforming these simple ingredients into more than the sum of their parts. I felt transformed into the monasteries of these priests while I was reading the recipes, and compelled to try so many of her offerings.

Ingredients:

2 cans butter beans (or “large” / x large lima beans soaked overnight and boiled for one hour)

1 tablespoon olive oil

1 tin chopped tomatoes

1 chopped onion

3 cloves garlic crushed

2 cups chicken stock or water

1 tablespoon sea salt

1 bay leaf

Optional spice additions: 1/4 tsp clove, 1 tsp cumin, 1 tsp cinnamon, 1/2 tsp allspice

Instructions:

Preheat oven to 300 F or 150 C.

In a heavy bottomed (preferably cast iron skillet), add olive oil and begin to fry onions – 10 mins.

When onion are soft, add chopped garlic. Then add tinned tomatoes. Bring to heat and allow to simmer for 5 minutes. Add bay leaf, salt and desired spices.

Add butter beans to skillet and chicken stock. Bring to a simmer and cook for 5 minutes.

Transfer cast iron pan to oven and cook uncovered for 1 hour – watch that your beans do not get too dry – you may need to add more chicken stock.

Adjust seasonings and serve with crusty bread or in Butter Bean Halloumi Salad.