Preheat the oven to 180°C/350°F/gas mark 4.
In a bowl, whisk together the passata, tomato purée, sugar, oregano and garlic. Stir in the butterbeans and olives until coated in the mixture.
Pour the butterbean mix into a deep roasting pan and lay in the bay leaf. Cover loosely with foil, then bake in the oven for 35–40 minutes.
Remove from the oven and discard the bay leaf. Scatter in the parsley and dill, then season with salt and pepper. Squeeze over the lemon juice just before serving.
EASY TIP: Butterbeans are my favourite to use for this recipe, however cannellini, haricot or canned mixed beans are good alternatives.