Name: Greek-style butter bean salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 400 gm canned butter beans, drained; 200 ml chicken stock; 50 ml extra-virgin olive oil, plus extra to serve; 2 celery stalks, peeled and thinly sliced, plus pale leaves to serve; 1 tbsp coarsely chopped mint; 1 tbsp coarsely chopped flat-leaf parsley

Greek-style butter bean salad

Initially a winter salad at Greca restaurant, it's turned into a year-round dish because it tastes so good.

Serves 4

Prep

Cook

25M

Total

30M

Skip to Recipe

“We started doing this salad in winter when tomatoes weren’t good,” says Jonathan Barthelmess of Greca, “but we liked it so much we kept it on the menu.”

Ingredients

400 gm canned butter beans, drained

200 ml chicken stock

50 ml extra-virgin olive oil, plus extra to serve

2 celery stalks, peeled and thinly sliced, plus pale leaves to serve

1 tbsp coarsely chopped mint

1 tbsp coarsely chopped flat-leaf parsley

Method

1.Combine beans, stock and oil in a saucepan and bring to the boil. Reduce heat to medium and simmer until beans are softened and stock has reduced by two-thirds (15-20 minutes). Remove from heat, stir in sliced celery, and cool to room temperature (10-15 minutes).

2.Toss bean mixture with herbs and celery leaves in a bowl, season to taste and serve drizzled with olive oil.