Butter Beans and Tomatoes

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]

IMG_0452 IMG_0454 IMG_0453

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