Step 1
Heat olive oil in an oven-safe skillet over medium heat. Add diced onion and season with ½ teaspoon of salt. Cook until soft (about 7 minutes), then add sliced garlic and cook for another 1 minute until fragrant.
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Step 2
Add crushed red pepper flakes, paprika, dried oregano, honey and cherry tomatoes. Cook for 30 seconds to a minute, stirring through. Add diced canned tomatoes and season with another ½ teaspoon of salt. Stir and simmer (uncovered) for 8-10 minutes until some liquid evaporates and the tomato sauce thickens a bit.
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Step 3
Fold in the butter beans and olives, then add a few sprigs of dill. Top with crumbled feta and place the skillet under the hot broiler (grill in the oven) for about 5 minutes until the cheese melts and browns slightly. This step is optional as the beans are technically ready to eat and you can serve with feta without grilling the top.
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Step 4
Remove from oven, sprinkle with more fresh dill and parsley. Serve with lemon wedges and crusty bread.Enjoy this flavourful and hearty butter bean saganaki with some crusty bread or a side dish to fish, rice or potatoes.
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