Rich Tomato Butter Beans with Mozzarella

• 800 gtin butter beans, drained and rinsed
• 400 gtin chopped tomatoes
• 1large onion, finely chopped
• 2garlic cloves, smashed
• 1 tbspolive oil
• 1 tbsptomato purée
• 1 tspsmoked paprika
• 150 mlhot vegetable stock
• 25 gbutter
• salt and freshly ground black pepper, to taste
• 200 gmozzarella, torn into pieces
• 40 gfresh basil leaves, picked

Method

1. 1Heat the olive oil in a large, deep frying pan over medium heat and sweat the chopped onion until soft and translucent, about 5 minutes. Add the smashed garlic and cook for 1 minute until fragrant.
2. 2Stir in the tomato purée and smoked paprika and cook for 1 minute until the paprika smells toasty, then pour in the chopped tomatoes and hot vegetable stock. Bring to a gentle simmer so the tomatoes break down into a silky sauce.
3. 3Add the drained butter beans, stir through and simmer uncovered for 8–10 minutes so the sauce reduces and turns glossy; it should cling to the beans with no raw tomato tang.
4. 4Stir the butter through for a silky finish and season well with salt and pepper. The texture should be creamy with the beans intact and holding their shape.
5. 5Spoon the beans into shallow bowls, scatter the torn mozzarella over the hot stew so it softens and starts to melt into ribbons, then finish with torn basil leaves.
6. 6The stew keeps well and tastes even better the next day, reheated gently.

Per serving

kcal

423

protein

31.5g

fibre

12.4g

carbs

34.4g

fat

18.2g