Creamy Tomato and Basil Butter Beans

Ingredients

• 1 tbsp Salted butter
• 0.5 White onion (Small; diced)
• 140 g Fresh tomatoes (Halved)
• 70 g Sun-dried or semi-dried tomatoes (Chopped)
• 2 cloves Garlic (Grated)
• 570 g Queen butter beans (Include their brine)
• 8 leaves Fresh basil (Chopped; plus some for serving)
• 30 ml Vegetable or chicken stock / bone broth (Author used chicken bone broth)
• 45 g Double / heavy cream (37 g goes into the pan; reserve the remainder to drizzle over the finished dish)
• 2.5 tsp Basil pesto (Use 2–3 tsp; for serving)

Steps

1. 1

   Heat a pan over medium-high heat and add the salted butter and diced onion. Fry for a few minutes.

2. 2

   Add the halved fresh tomatoes, chopped sun- or semi-dried tomatoes, and grated garlic. Mix to combine.

3. 3

   Add the butter beans with their brine, the stock or bone broth, and 37 g of the cream, reserving the rest for drizzling. Reduce the heat to medium-low and mix.

4. 4

   Simmer for around 10 minutes, stirring as you go, until the sauce has thickened.

5. 5

   Serve in bowls with puddles of basil pesto, a drizzle of the reserved cream, and fresh basil. Serve with buttery flatbreads.

Notes

The transcript says the dish comes together in one pot and is ready in under 20 minutes. Flatbreads are suggested for serving, but their recipe is not included. The source gives cream as 45 g total in the ingredient list and specifies 37 g for cooking; it does not give the reserved drizzle amount separately.

Nutrition per serving

• main
• vegetarian
• comfort food
• one-pot
• quick
• stovetop
• winter