Tomato and balsamic butter beans

Tomato and balsamic butter beans

Ingredients

serves 2
  • •1 tbsp olive oil
  • •½ onion, finely chopped
  • •1 garlic clove, minced
  • •200g cherry tomatoes, halved
  • •6 sun-dried tomatoes, chopped
  • •1 tbsp tomato paste
  • •1½ tbsp balsamic vinegar
  • •1 400g can butter beans, drained and rinsed
  • •150ml vegetable stock
  • •¼ tsp sea salt, to taste
  • •Ground black peper, to taste
  • •Small handful parsley, chopped
  • •½ tangy tofu cream (optional, see recipe)

Directions

Cooking mode
  1. 1. Make the tofu cream and transfer to the fridge.
  2. 2. Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5–8 minutes, until softened. Add the garlic and cook for another minute. Add the tomatoes and cook for 2 minutes, stirring occasionally.
  3. 3. Stir in the sun-dried tomatoes, tomato paste, balsamic vinegar and salt and cook for 2 minutes. Stir in the butter beans and vegetable stock, then simmer for 10 minutes, stirring occasionally. Stir in the ground black pepper.
  4. 4. Serve with crusty bread and top with a drizzle of tofu cream and fresh parsley.
Baker Beanie Author

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