Creamy butter beans with blistered tomatoes and fresh herbs, finished with Garlic Press EVOO and served with crusty sourdough.
PREP
10 mins
COOK
20 mins
SERVES
4
DIFFICULTY
Easy
Ingredients
2 × 400 g cans butter beans, drained and rinsed
300 g cherry tomatoes
3 tbsp Full Fruit Garlic Press EVOO, plus extra to finish
150 ml vegetable stock
2 tbsp thickened cream
1 tsp dried oregano
½ tsp chilli flakes, optional
½ tsp sea salt
Freshly cracked black pepper
2 tbsp fresh parsley, roughly chopped
Crusty sourdough, to serve
Method
1. Cook the tomatoes
Heat 2 tbsp Garlic Press EVOO in a large skillet over medium-high heat. Add the cherry tomatoes and cook for 5–6 minutes until softened and beginning to blister.
2. Add the beans
Add the butter beans, oregano and chilli flakes, if using. Season with sea salt and freshly cracked black pepper and stir gently to combine.
3. Simmer
Pour in the vegetable stock and reduce the heat to medium-low. Simmer for 6–8 minutes, allowing some of the beans to soften into the sauce.
4. Make it creamy
Stir through the cream and cook for another 2–3 minutes until the sauce is creamy and slightly thickened.
5. Finish & serve
Remove from the heat and scatter over the fresh parsley. Finish generously with the remaining Garlic Press EVOO and freshly cracked black pepper. Serve warm with crusty sourdough.
THE OIL WE USED
Full Fruit Garlic Press EVOO
Rich, aromatic and savoury, our Full Fruit Garlic Press EVOO brings depth to creamy butter beans and sweet blistered tomatoes, making this simple skillet beautifully flavourful.
