Rich Tomato Butter Beans with Mozzarella

Ingredients

• 800 g tin butter beans, drained and rinsed
• 400 g tin chopped tomatoes
• 1 large onion, finely chopped
• 2 garlic cloves, smashed
• 1 tbsp olive oil
• 1 tbsp tomato purée
• 1 tsp smoked paprika
• 150 ml hot vegetable stock
• 25 g butter
• salt and freshly ground black pepper, to taste
• 200 g mozzarella, torn into pieces
• 40 g fresh basil leaves, picked

Method

1. Heat 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. Stir 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. Add 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. Stir 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. Spoon 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. The stew keeps well and tastes even better the next day, reheated gently.