Embassy Cafe: Butter Bean Cassolet

In Brief

Prep Time : 10 minutes

Cooking Time : 40 minutes

Serves : 8

This butterbean recipe is particularly popular with our customers, having been introduced by former
Embassy chef Nicola Pledger. It’s been lovingly copied into our big faded book of recipes, and never
fails to brighten up a disappointingly cloudy summer afternoon with its balance between the fresh,
zesty tomato and dill flavours and the hearty butterbeans and feta. We serve it with tabbouleh and
lightly dressed salad leaves, but it’s just a nice on its own with a big chunk of sourdough bread.

Shopping List

  • Olive Oil: 2 Tbsp
  • Onions: 2
  • Garlic Cloves: 3
  • Tinned Tomatoes: 1
  • Tomato Puree: 3Tbsp
  • Bay Leaves: 2
  • Paprika: 1 Tbsp
  • Vegetable Stock: 1 Tbsp
  • Butterbeans: 400g
  • (Soak: Overnight)
  • Dill: Small Bunch
  • Parsley: Small Bunch
  • Salt and Sugar: To Taste
  • Feta: 100g

Cooking Instructions

  1. Fry onions until golden
  2. Add the chopped garlic, tomatoes, tomato puree and 250ml water
  3. Stir in the bay leaves, parsley, salt, paprika, stock, sugar and dill
  4. Simmer for 20-30 minutes until the sauce thickens (add more water if it looks a little dry)
  5. Adds beans and cook for 10 more minutes
  6. Serve in dishes and crumble the feta over the top generously
  7. Enjoy!

Chef Leni says:

“The Embassy Cafe is a tiny vegetarian cafe based at Cathays Community Centre, devoted to cooking delicious, ethically sourced vegetarian world foods. All our profits go towards funding the community centre’s amazing projects – which include everything from organising holiday activities with disabled young people to supporting community music schemes and youth clubs. There’s a genuinely inspiring volunteer ethos at the community centre, which is reflected in everything we do in the cafe. This year the herbs for this recipe are being grown under organic conditions in our community garden, thanks to the dedication of a fantastic team of volunteers who initiated the Garden of Gorgeousness project, which involves people from the local community from toddlers to teenagers and grandparents in growing fresh vegetables together. We can’t wait to use them in the Embassy Cafe later in the summer!”