Annie Jones
More ideas from Annie
This Greek butter bean and spinach dish has a flavour combo that is completely addictive - tomato and mint. Eat it hot or cold with picnics and barbecues. Another beauty from Rick Stein's Venice to Istanbul series.

This recipe comes from Epirus in northern Greece, where they grow plenty of giant butter beans which they cook with tomatoes and wild greens. To make it easy, I have used chard, in case you don’t fancy going out to gather dandelions or sea kale.