If you can get Spanish butter beans they are worth the price, absolutely delicious straight out of the jar. I use ‘NAVARRICO JUDIÓN, LARGE BUTTER BEANS’.
400g butter beans, cooked
400g Italian/Plum tomatoes
3 tablespoons good quality olive oil
1 tablespoon sundried tomatoes, chopped finely
1 clove of garlic, chopped finely
8-10 basil leaves, or about a tablespoon of fresh oregano
salt and pepper to taste
Cut the tomatoes into quarters and remove the seeds etc – keep seeds & insides in a separate bowl. Cut quarters in half.
Drain butter beans, keeping 3 tablespoons of liquid in a separate bowl.
Heat the olive oil over a low heat. Add tomatoes and cook gently for a few minutes.
Add the beans and reserved liquid, squeeze juice out of reserved tomato seeds & insides into pot, add garlic and sundried tomatoes – add salt and pepper to taste. Stir and cook gently for about 5 minutes.
Tip into serving bowl and stir through the fresh herbs.
Serve with crusty bread to mop out the delicious juices.
[these photos show just a half quantity of the recipe]