One-Pot Puttanesca Butter Beans

• 800 gbutter beans, drained
• 400 gchopped tomatoes
• Fine salt, to taste
• 1red onion, finely chopped
• 3garlic cloves, sliced
• 1 tspchilli flakes
• 150 mlvegetable stock
• 2 tbspolive oil
• 2 tbspcapers
• 75 gblack olives, roughly chopped
• 15 mllemon juice
• 15 gflat-leaf parsley, chopped
• 200 grocket, for optional salad (optional)
• 1small ciabatta loaf (about 270 g), optional (optional)
• Finely grated lemon zest (2 g)
• 1 tbspolive oil, for optional salad (optional)
• 1 tbsplemon juice, for optional salad (optional)
• 30 gvegetarian Italian-style hard cheese, shaved, for optional salad (optional)
• Black pepper, to taste

Method

1. 1Heat 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. 2Add 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. 3Pour in the chopped tomatoes and vegetable stock, then tip in the drained butter beans. Stir to coat everything in the sauce.
4. 4Bring 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. 5Stir through the lemon zest, the measured 15 ml lemon juice and most of the chopped parsley. Taste and season with salt and black pepper.
6. 6Spoon into shallow bowls and scatter over the remaining parsley. If serving the optional rocket salad, dress it with its separate oil and lemon juice and add the shaved cheese. Serve with the optional ciabatta.

Per serving

kcal

292

protein

17.4g

fibre

12.9g

carbs

32.6g

fat

10.9g