Butter Bean and Roasted Tomato Stew with Greens
Torn parsley and basil over the burnished tomato stew, a slow drizzle of grassy olive oil pooling on top, and a lemon wedge to squeeze at the table.
Ingredients
Serves 4- 480 gdrained butter beans (from two 400 g tins), rinsed
- 500 gcherry tomatoes, on the vine or loose
- 6garlic cloves, 4 left whole and unpeeled, 2 finely sliced
- 1 tspdried chilli flakes
- 1 tspdried oregano
- 200 mlvegetable stock
- 4 tbspextra virgin olive oil, divided
- 200 gcavolo nero, thick stems removed, leaves roughly torn
- 15 mllemon juice
- 1red pepper, diced
- 4thick slices sourdough, about 50 g each, optional (optional)
- 15 gparsley leaves, roughly chopped, optional (optional)
- 15 gbasil leaves, torn, optional (optional)
- 1lemon, cut into wedges (optional)
- Finely grated lemon zest (2 g)
- Salt, to taste
- Black pepper, to taste
Method
- 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.
- Roast for 22–25 minutes until the tomatoes are blistered and collapsed and the pepper is soft with charred edges.
- While the tray is in the oven, warm 1 tbsp olive oil, reserving the final tablespoon for serving, 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.
- Add the chilli flakes and dried oregano and stir for 30 seconds until the oil smells heady.
- Tip in the butter beans, vegetable stock, season well and bring to a gentle simmer. Cook for 12–15 minutes, stirring now and then.
- 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.
- 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.
- Squeeze in the measured 15 ml lemon juice and stir through the lemon zest. Taste and adjust the seasoning; it should be rich, bright and lightly chilli-warm.
- Ladle into bowls and divide the reserved tablespoon of olive oil between them. Add the optional chopped parsley and torn basil if using, and serve any optional sourdough and lemon wedges alongside.
Per serving
- kcal
- 281
- protein
- 12.7g
- fibre
- 10.7g
- carbs
- 27.2g
- fat
- 15g
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