One-Pot Puttanesca Butter Beans

Ingredients

• 800 g butter beans, drained
• 400 g chopped tomatoes
• salt and black pepper to taste
• 1 red onion, finely chopped
• 3 garlic cloves, sliced
• 1 tsp chilli flakes
• 150 ml vegetable stock
• 2 tbsp olive oil
• 2 tbsp capers
• 75 g black olives, roughly chopped
• 1 lemon, zest and half the juice
• 15g flat-leaf parsley, chopped
• Dressed rocket salad with shaved parmesan, to serve
• Crusty ciabatta, to serve

Method

1. Heat the olive oil in a large sauté pan over medium heat. Add the red onion and cook for 4 to 5 minutes, stirring now and then, until softened and just turning translucent at the edges.
2. Add the sliced garlic, chilli flakes, capers and chopped olives. Cook for about 1 minute, until the garlic smells fragrant and the olives have started to release their salty oils into the pan.
3. Pour in the chopped tomatoes and vegetable stock, then tip in the drained butter beans. Stir to coat everything in the sauce.
4. Bring to a gentle simmer and cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce has thickened to coat the back of a spoon and the beans are heated through and creamy.
5. Stir through the lemon zest, a squeeze of lemon juice and most of the chopped parsley. Taste and season with salt and black pepper.
6. Spoon into shallow bowls, scatter over the remaining parsley, and serve with a dressed rocket and parmesan salad and plenty of crusty ciabatta for mopping.