Ingredients:

• 8 oz (225 g) dried butter beans
• 2 tablespoons olive oil
• 2 medium onions - peeled and chopped
• 1 large green pepper - quartered,  pith removed and chopped
• 4 large tomatoes (preferably plum type)  -  chopped  (no need to skin or de-seed)  or 400 g tin chopped tomatoes (use the juice towards the stock)
• ¼ pint (145 ml) water/vegetable stock
• 1 teaspoon dried oregano or tablespoon of fresh chopped
• 2 teaspoons chilli sauce or finely chopped chilli pepper
• Salt and pepper
• 4 oz (112 g) grated mature cheddar cheese

Method:

1. Soak the beans in a large bowl covered in water overnight.
2. Drain the beans and put in a saucepan with enough fresh water to cover and bring to the boil. Boil for about 10 minutes and then reduce to a simmer for about 50 minutes until the beans are tender. Drain and put to one side.
3. Heat the oil in a saucepan, add the chopped onions and pepper and cook, stirring occasionally, for a few minutes util they have softened. If you're using dried chilli also put that in at the same time.
4. Add the tomatoes to the saucepan along with the stock/water oregano and chilli sauce. Bring back to the boil abd then reduce to a simmer for about 15 minutes until the sauce reduces and thickens.
5. Stir in the beans and season with salt and pepper to taste.
6. Transfer the mixture into an ovenproof dish, sprinkle with the grated cheese and put under a pre-heated gril for a few minutes until the cheese has melted.
7. Serve hot.

Serves 4 as a main course.

You can use canned butter beans and avoid the soaking but these do tend to work out more expensive.  To be even more frugal, miss out or cut back on the grated cheese topping.