Smoky butter beans and peas
Total Time
1 hour
Prep Time
30 minutes
Cook Time
30 minutes
Rating
4.2 out of 5 stars
(5)
Ingredients
2 servings
- 1 tbsp olive oil
- 1 shallot, peeled and chopped
- 1 red pepper, chopped
- 2 garlic cloves, crushed
- 400g tin chopped tomatoes
- 1 tsp sweet smoked paprika
- 3 sun-dried tomatoes, chopped
- 1 tbsp balsamic vinegar
- 400g tin butter beans, drained and rinsed
- 1 vegetable stock cube
- 75g/2¾oz frozen peas
- salt and freshly ground black pepper
- sourdough bread slices, toasted
- handful fresh flatleaf parsley, finely chopped (optional)
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Preparation
Step 1
Heat the oil in a saucepan over a medium heat. Add the shallot, pepper and garlic and cook for 4–5 minutes until softened.
Step 2
Add the chopped tomatoes and season with salt and pepper. Cook for 5–8 minutes until the tomatoes start to break down and form a sauce.
Step 3
Add the paprika, sun-dried tomatoes, vinegar and butter beans and crumble in the stock cube. Stir together and cook for 5–8 minutes until the sauce has thickened.
Step 4
Add the peas and cook for 2 minutes until cooked through.
Step 5
Serve on top of the toast with a sprinkling of the parsley, if using.
Step 6
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