Butter Bean and Roasted Tomato Stew with Greens

Ingredients

• 2 x 400g tins butter beans, drained and rinsed
• 500g cherry tomatoes, on the vine or loose
• 6 garlic cloves, 4 left whole and unpeeled, 2 finely sliced
• 1 tsp dried chilli flakes
• 1 tsp dried oregano
• 200ml vegetable stock
• 4 tbsp extra virgin olive oil, plus extra to finish
• 200g cavolo nero, thick stems removed, leaves roughly torn
• 1 lemon, zested and halved
• 4 thick slices sourdough bread, toasted, to serve
• extra virgin olive oil, to drizzle, to serve
• 1 small bunch fresh flat-leaf parsley, leaves picked, to serve
• 1 small bunch fresh basil, leaves torn, to serve
• 1 lemon, cut into wedges, to serve

Method

1. Preheat the oven to 220°C/200°C fan/gas 7. Tip the cherry tomatoes, chopped red pepper and 4 unpeeled garlic cloves onto a roasting tray, drizzle with 2 tbsp of the olive oil and season well.
2. Roast for 22–25 minutes until the tomatoes are blistered and collapsed and the pepper is soft with charred edges.
3. While the tray is in the oven, warm the remaining 2 tbsp olive oil in a wide, deep pan over a medium heat. Add the sliced garlic and cook for 2 minutes until softened and fragrant but not coloured.
4. Add the chilli flakes and dried oregano and stir for 30 seconds until the oil smells heady.
5. Tip in the butter beans, red lentils and vegetable stock, season well and bring to a gentle simmer. Cook for 12–15 minutes, stirring now and then, until the lentils have completely broken down and the liquid has thickened around the beans.
6. Squeeze the roasted garlic cloves from their skins directly into the pan and discard the skins. Add the roasted tomatoes and pepper with all their juices, crushing everything lightly with the back of a spoon so it melts into the sauce.
7. Stir in the cavolo nero in batches, pushing it down into the stew. Cook for 4–5 minutes until the leaves are completely wilted and tender.
8. Squeeze in the juice of half the lemon and stir through the lemon zest. Taste and adjust the seasoning — it should be rich, bright and lightly chilli-warm.
9. Ladle the stew into bowls and place a slice of toasted sourdough alongside. Scatter over the parsley and torn basil, then finish with a generous drizzle of extra virgin olive oil and a lemon wedge to squeeze at the table.