Butter bean puttanesca
main | quick | winter
This is a weeknight staple, whipped up in ten minutes and can travel easily into work the next day for a delicious lunch that will really hit the spot.
Prep 20 min
Serves 2
Ingredients
2 tbsp olive oil
6 anchovy fillets, optional
1 large red onion, peeled and finely sliced
2 garlic cloves, peeled and finely sliced
50g capers
1 x medium red chilli, deseeded or use 1 tsp dried chilli flakes
70g pitted Kalamata olives, 50% whole, 50% cut in half
1 x 400g tin chopped tomatoes
½ tsp of sugar or honey
1 x 570g jar of Queen Butter Beans, with their bean stock
small bunch (roughly 15g) of fresh parsley, to serve
Parmesan to serve, optional
Method
- Heat the olive oil in a pan over a medium-high heat and add the anchovy fillets, whole. Let them cook off and reduce for about two minutes. Once they have cooked down and shrunk slightly, add the onions. You may need to add another tbsp of olive oil at this point to ensure that the onions get well coated. Continue to stir them until they have caramelised and are becoming translucent.
- Add the garlic, olives, chilli and capers and continue to stir for 2 minutes.
- Next, add the tin of chopped tomatoes with ½ tsp sugar or honey (to balance the acidity) and simmer over a medium-high heat. Continue to simmer for 3-5 minutes, then, add the beans to the pan with their bean stock, continuing to simmer for another 5 minutes, until the sauce thickens.
- Serve with chopped parsley, parmesan if you like and a generous glug of olive oil. Mop up with crusty bread.