It was at a taverna on the island of Symi that I tasted my first big, fat Greek butter bean. A thick tomato sauce surrounding these gigantes (giants) or elephant beans gave the necessary oomph to their creamy centres and this stew isn't far off from that moment under the dockside lanterns.

Whether you prefer your butter beans from a tin or dried (to cook from scratch), it's a meal that could come more or less from pantry staples and the basics of a vegetable basket. And if you don't have oregano growing in a pot outside, using the dried herb might make things even easier.

If you've stocked well, there might be paprika for adding, if you've shopped there might be a celery stick to chop in with the onion or the possibility of picking up dill to substitute for fresh oregano.

I happened to have some butter beans that were cooked with chicken stock, bay leaves, garlic and sage, so they were already primed with flavour before meeting the tomatoes. Whichever direction, it makes for wonderful bowl food when spooned onto a bed of brown rice.

Butter Bean Stew

Serves 2
1 tbsp olive oil
1 onion, chopped
1 garlic clove, finely chopped
2 bay leaves
1 tbsp fresh oregano leaves, finely chopped
400g tin chopped tomatoes
30g flatleaf parsley, leaves finely chopped
1 tsp sea salt flakes
plenty of freshly ground pepper
250g cooked butter beans (rinsed well and drained if from a tin)

To Serve
Feta cheese

Method
Heat the olive oil in a medium pot and sauté the onion until softened but without colour. Add the garlic, bay leaves and oregano and cook, stirring, until the garlic is softened. Add the tomatoes, salt, pepper and half the parsley leaves and simmer for 15 minutes or until reduced and thickened. Add the beans and simmer for a few minutes more to warm through. Stir through parsley, crumble in the feta and serve immediately.