Creamy Sun-Dried Tomato Butter Beans

Ingredients

• 85 g (3 oz) Oil-packed sun-dried tomatoes, drained, oil kept, roughly chopped
• 2 tbsp Oil from the sun-dried tomato jar
• 1 Onion, finely diced
• 4 Garlic cloves, thinly sliced
• ½ tsp Chilli flakes
• 1 tbsp Tomato paste
• 2 x 400 g cans (14 oz) Butter beans, canned, drained and rinsed
• 120 ml (½ cup) Vegetable stock
• 120 ml (½ cup) Double (heavy) cream
• 85 g (3 oz) Baby spinach
• 28 g (1 oz) Parmesan, finely grated, plus more to serve
• 1 Lemon, juiced
• Fresh basil, torn, to finish
• Fine salt and black pepper, to taste
• Crusty bread, to serve

You’ll need: Large deep frying pan

Method

1. 1

   Soften the base. Heat the sun-dried tomato oil in a large, deep frying pan over medium heat. Add the onion and a pinch of salt and cook for 5 minutes, until soft but not coloured.

2. 2

   Add the flavour. Stir in the garlic, chilli flakes, tomato paste and chopped sun-dried tomatoes. Cook for 2 minutes, stirring, until the paste darkens slightly and the garlic smells sweet.

3. 3

   Simmer the beans. Add the beans and stock. Simmer for 5 minutes, pressing a few beans against the side of the pan with the back of a spoon so they thicken the sauce.

4. 4

   Make it creamy. Pour in the cream and add the spinach. Stir over medium heat for 2 to 3 minutes, until the spinach has wilted and the sauce coats the beans. Stir in the Parmesan.

5. 5

   Finish. Add the lemon juice, then taste and add salt and plenty of black pepper. Top with basil and more Parmesan and serve straight from the pan with crusty bread.