You’ll Need
For the Bean Pots
3 x 400g tins butter beans, drained
1 large onion, finely chopped
2 carrots, finely diced
3 garlic cloves, finely grated
1 tbsp olive or vegetable oil
1 x 400g tin chopped tomatoes
1 tbsp tomato puree
200ml hot vegetable stock
1 tsp dried oregano
1/2 tsp dried dill
1 bay leaf
1 tsp red wine vinegar
Sea salt and black pepper
Optional but dangerous
Crusty bread
A little crumbled feta
Chopped parsley
Equipment
One 1.8-litre deep heatproof dish and foil
Method
Preheat your air fryer to 180°C.
Put the onion, carrots and oil in the heatproof dish and air fry for 8 minutes, stirring twice.
Add the garlic, tomatoes, tomato puree, stock, oregano, dill and bay leaf.
Stir in the butter beans, cover tightly with foil and air fry for 20 minutes.
Remove the foil, stir carefully and increase the air fryer to 195°C.
Air fry for 8-10 minutes until the sauce is thick and the top beans are lightly blistered.
Discard the bay leaf, stir in the vinegar and rest for 5 minutes.
Taste before adding salt; tinned beans and stock can already be doing plenty.