Tomato & White Bean Braise with Olives

• 720 gdrained cannellini beans (from three 400 g tins), rinsed
• 500 gcherry tomatoes
• Fine salt, to taste
• 6garlic cloves, thinly sliced
• 1 tspdried chilli flakes
• 1 tspdried oregano
• 150 mldry white wine
• 200 mlvegetable stock
• 4 tbspextra virgin olive oil
• 100 gKalamata olives, pitted and halved
• 3 tbspcapers, rinsed
• 15 gbasil leaves, torn
• Black pepper, to taste

Method

1. 1Heat 3 tablespoons of the olive oil in a wide, shallow casserole or deep frying pan over a medium heat. Add the sliced garlic and chilli flakes and fry gently for 2 minutes until the garlic is pale gold and fragrant.
2. 2Add the cherry tomatoes to the pan and cook for 5 minutes, shaking the pan occasionally, until they begin to blister and burst. Press gently on a few with the back of a spoon to release their juices.
3. 3Pour in the white wine and let it bubble for 2 minutes to reduce slightly, then stir in the vegetable stock and dried oregano.
4. 4Add the drained cannellini beans, the halved Kalamata olives, and the rinsed capers. Stir gently so the beans are submerged in the sauce without breaking them up.
5. 5Reduce the heat to low, cover loosely, and braise for 20 minutes, stirring once halfway through, until the sauce is rich and the beans have drunk in the flavours.
6. 6Remove the lid and cook for a further 5 minutes to reduce the sauce slightly; it should be deeply savoury with a glossy, clingy consistency. Taste and add black pepper, then taste before adding salt because the olives and capers are salty.
7. 7Finish with the reserved tablespoon of olive oil and torn basil. Cool leftovers promptly and refrigerate within 2 hours. Keep refrigerated for up to 2 days or freeze for up to 2 months; reheat until steaming hot throughout.

Per serving

kcal

393

protein

16.3g

fibre

13.3g

carbs

33.7g

fat

18.9g