1 tbsp extra-virgin olive oil 1 onion, finely chopped 2 cloves of garlic, finely chopped 1 tbsp tomato purée 2 x 400g tins chopped tomatoes ½ tsp ground cinnamon ¼ tsp ground nutmeg 3 tsp smoked paprika 1 tsp dried oregano 600g butter beans, drained and rinsed 200g borlotti beans, drained and rinsed 250ml water, boiled 150g chard or spinach, roughly chopped 50g kalamata olives, or any black/brown olive 35g feta, crumbled, to serve A handful of flat leaf parsley, finely chopped
Heat the oven to 180C / 350F. Heat the oil in a large, shallow casserole dish or ovenproof pot, then gently cook the onion and garlic with a pinch of salt and pepper for 10 minutes or until the onion is soft.
Stir in the tomato purée and cook for 1 minute, then add the tomatoes, cinnamon, nutmeg, smoked paprika, oregano and 250ml of boiling water, and bring to a simmer. Stir in the beans, greens and olives and then put into the oven for 20 minutes or until thickened and bubbling.
Top with crumbled feta and fresh parsley!