Butter Beans on toast

·         Serves 4


·         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
5 vine-ripened tomatoes


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.

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