Prawn & butter bean saganaki

Name: Prawn & butter bean saganaki
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 3 tbsp extra virgin olive oil, plus extra to drizzle; 1 onion, thinly sliced; 3 clove/s garlic, thinly sliced; 2 tsp fennel seeds (optional); 400 g can chopped tomatoes; 700 g jar Bold Bean Co Queen Butter Beans; 200 g pack frozen jumbo raw king prawns, defrosted; 150 g Essential Greek Feta; 20 g pack dill, leaves finely chopped (or use parsley); 1 lemon, wedges, to serve; Pitta, toasted, to serve (optional)

This is a mash-up of two Greek favourites – prawn saganaki and gigantes plaki, and gives you a delicious and easy one pot that’s twice as filling!

4 out of 5 stars(1) Rate this recipe

HealthyHigh protein2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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3 tbsp extra virgin olive oil, plus extra to drizzle
1 onion, thinly sliced
3 clove/s garlic, thinly sliced
2 tsp fennel seeds (optional)
400g can chopped tomatoes
700g jar Bold Bean Co Queen Butter Beans
200g pack frozen jumbo raw king prawns, defrosted
150g Essential Greek Feta
½ x 20g pack dill, leaves finely chopped (or use parsley)
1 lemon, wedges, to serve
Pitta, toasted, to serve (optional)

Preheat the grill to high. Heat the oil in a large grillproof sauté pan over a medium-high heat. Add the onion and a little salt, then fry for 5-6 minutes until soft and taking on colour.
Add the garlic and fennel seeds (if using) and fry over a medium heat for 2-3 minutes until fragrant. Stir in the tomatoes, bring to a simmer and cook, stirring often, for 5 minutes, until reduced and thickened.
Add the butter beans and their liquid, bring back to a simmer and cook for 5 minutes more, then add the prawns and bring back to a simmer.
Crumble the feta evenly over the top, then transfer to the grill and cook for 5-8 minutes until the feta has browned, the sauce is bubbling and piping hot and the prawns are pink, opaque and cooked through. Sprinkle over the herbs and a drizzle more oil, then serve, with the lemon wedges for squeezing over and toasted pittas, if liked.