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Butter beans in tomato sauce with lamb and feta

Name: Butter beans in tomato sauce with lamb and feta
Yield: Serves 4
Cuisine: British recipes
Ingredients: 3 tbsp extra-virgin olive oil, plus extra to drizzle; 1 onion; 2 garlic cloves; 4 anchovy fillets in oil, drained; 2 x 400g tins butter beans; 500g passata; 1-2 red chillies; 300g leftover roast lamb; Large handful fresh parsley; 50g feta

Published: 31 May 14
Updated: 18 Mar 24

A lovely warming tomato recipe, made with butter beans and passata, gives leftover lamb another chance to shine.

Easy
June 2014

Test kitchen approved

Serves 4
Hands-on time 20 min

A lovely warming tomato recipe, made with butter beans and passata, gives leftover lamb another chance to shine.

Nutrition: per serving

Calories: 455kcals
Fat: 26g (9.6g saturated)
Protein: 32.1g
Carbohydrates: 22.9g (6.8g sugars)
Fibre: 10.2g
Salt: 2.9g

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Ingredients

3 tbsp extra-virgin olive oil, plus extra to drizzle
1 onion
2 garlic cloves
4 anchovy fillets in oil, drained
2 x 400g tins butter beans
500g passata
1-2 red chillies
300g leftover roast lamb
Large handful fresh parsley
50g feta

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Method

Heat 2 tbsp of the olive oil in a sauté pan. Slice the onion, then fry for 5-6 minutes until soft but not coloured. Crush in the garlic. Chop the anchovies, then add to the pan and cook until they dissolve.
Drain and rinse the beans, then add to the pan with the passata. Season well. Bring to a gentle simmer. Finely chop the chillies (deseeded if you want it less fiery), then add to the pan and bubble for 10 minutes until reduced slightly. Add a pinch of sugar if needed, or a little water if it’s too dry.
Meanwhile, heat the rest of the oil in a frying pan. Cut the lamb into chunks, then season and fry over a high heat for 5-10 minutes until piping hot and crispy. Chop the parsley, then toss through the lamb.