Recipe for the weekend

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Karl Sergison’s recipe for Greek style baked beans with feta cheese, to serve four.

A well-stocked store cupboard comes to the rescue when you need to come up with a quick and tasty meal.

Sainsbury’s website recommends having tins of tomatoes, soup and beans; stockcubes; mint, ketchup and horseradish sauces; plus herbs and spices.

It will sound obvious to experienced cooks, but your store cupboard can help liven up leftovers or produce a simple midweek meal.

Dip into your store cupboard for Karl Sergison’s latest recipe, Greek style baked beans with feta cheese, to serve four.


500g cooked butter beans (tinned are fine)

Olive oil

1 onion finely chopped

3 rashers smoked bacon finely chopped

4 cloves of garlic peeled and finely sliced

2 carrots finely sliced

4 large tomatoes, roughly chopped

2 fresh bay leaves

Small bunch of flat leaf parsley

400g tin of chopped tomatoes

Red wine vinegar

1 tbsp tomato puree

200g good Greek feta cheese.


Preheat oven to 180C/gas 4. Pour a good swig of olive oil into a large casserole on a medium heat and gently fry onions and bacon for about 5 minutes, or until the onions are soft but not coloured. Add garlic and cook for a few more minutes, then add the carrots, fresh tomatoes, bay leaves and tomato puree. Chop the parsley and stir in and add tinned tomatoes – fill the tin with water and add that too. Add a splash of red wine vinegar and season well with salt and pepper. Mix and simmer for 10 minutes. Then add drained butter beans, stir well and cover with a lid and bake in the oven for about an hour. Allow to cool slightly before dishing up with crumbed feta cheese on top and a drizzle of olive oil. Delicious with crusty bread.