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Ingredients
  • 400g dried butter beans
  • 3 tbsp Greek extra virgin olive oil, plus more to serve
  • 1 Spanish onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp tomato purée
  • 800g ripe tomatoes, skins removed, roughly chopped
  • 1 tsp sugar
  • 1 tsp dried oregano
  • pinch ground cinnamon
  • 2 tbsp chopped flat-leaf parsley, plus extra to serve
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