Butter Beans on toast
·
Serves 4
Ingredient
·
5 vine-ripened tomatoes
·
Olive oil
·
2 onions, finely chopped
·
2garlic cloves, thinly sliced
·
Pinch ground cinnamon
·
½ bunch flat-leaf parsley, leaves picked, stalks finely chopped
·
2 tbs tomato puree
·
2 x 400g cans butter beans, drained
·
Bread and kefalotiri cheese* (optional),toserve
5 vine-ripened tomatoes
Recipe
1. Place the
tomatoes in a large bowl, cover with boiling water, leave for a few minutes, then
drain and allow to cool slightly. Remove the skins, roughly chop and set aside.
2. Preheat the oven
to 180°C. Heat a little olive oil in a sauce pan over medium-low heat and cook
the onion, garlic, cinnamon and parsley stalks for 10–15 minutes until soft and
sticky but not coloured. Stir in the tomato puree, cook for a further 1–2
minutes, then add the chopped tomatoes. Gently bring to the boil, then reduce
heat to low and cook for 15 minutes or until thickened. Season, then add the
butter beans, and stir to combine.
3. Spoon the beans
into an ovenproof dish and bake for 40 minutes or until crisp on top. Chop the
parsley leaves and stir through the beans with an extra glug of olive oil.
4. Slice and toast
the bread, then serve topped with the beans and a grating of kefalotiri, if
using.
*Kefalotiri is a hard sheep's milk cheese from delis;
substitute pecorino.
