Heat 1 tablespoon Olive oil in a large pan and then add 3 Shallots and 2 Garlic clove. Soften for 2-3 minutes and then add 2 tablespoon Tomato puree and stir in.
Add 400 g Butter beans, 0.5 teaspoon Dried oregano, 0.5 teaspoon Dried thyme, 1 pinch Cinnamon and 1 pinch Sea salt and black pepper. Add 400 g Chopped tomatoes and stir.
Add 200ml Vegetable stock and then cook on a simmer for 10 minutes.
Transfer to a large bowl and top with 5 g Fresh parsley and 40 g Feta (crumbled).
Notes
Try to use the best quality tinned tomatoes that you can, as they are the base of the sauce. Inexpensive tomatoes are too watery and you get a thin sauce rather than the rich thick one that we are going for.
We also like added in some chopped kalamata olives which really boost those Greek flavours.
You can swap the parsley for dill, which you will also find in a lot of Greek cuisine.