This recipe for Greek Giant Beans from Rosemary Barrons ” Flavours of Greece”. The dried butter beans can be replaced by two 14 oz tins of butter beans, drained and rinsed, if you are short of time.
Heat half the olive oil i a large heavy frying pan. Saute the onion, carrot and celery over a medium low heat for 20 minutes, stirring from time to time, until light golden.
Add the tomatoes and their juice together with the honey, coriander, oregano and garlic and stir together. Simmer until thick and syrupy. The sauce should stay seperated for a few seconds when you drag a wooden spoon across the base of the pan.
Gently stir in the cooked beans then cover and simmer for 5 minutes more.
Transfer to a shallow bowl and sprinkle with the remaining olive oil. Serve hot, warm or cold.