One-Pot Rosemary and Tomato Butter Beans
499kcal
Ingredients
- 2 tablespoon olive oil
- 400 g canned butter beans drained and rinsed
- 2 garlic cloves minced
- 1 small red onion diced
- 2 tablespoon tomato paste
- 60 ml white wine
- 200 g cherry tomatoes halved
- ½ cup 125ml water or vegetable broth
- 2 sprigs fresh rosemary stems removed, and diced (or 1 teaspoon dried rosemary)
- 1 sprig fresh thyme stems removed (or 0.5tsp dried thyme)
- Salt and pepper to taste
- 0.5 cup Pecorino cheese or Parmesan
- 2 tablespoon soft cheese
- optional 0.5tsp red pepper flakes
Method
- Heat the oil in a large pan over medium heat and add the diced red onion. Sauté for 6-7 minutes until softened and translucent, then add the garlic and cook for another minute or two.2 tablespoon olive oil, 1 small red onion, 2 garlic cloves
- Add the tomato paste and cook it off in the pan for a couple of minutes until it’s darkened in colour.2 tablespoon tomato paste
- Then, add the white wine to deglaze the pan and cook for another 2-3 minutes.60 ml white wine
- Add the halved cherry tomatoes, the drained butter beans, and the water. Stir in the rosemary, thyme, and salt and pepper.400 g canned butter beans, 200 g cherry tomatoes, ½ cup 125ml water or vegetable broth, 2 sprigs fresh rosemary, 1 sprig fresh thyme, Salt and pepper to taste
- Leave the dish to simmer for 10 - 15 minutes, using your spoon to break down the cherry tomatoes as they cook. Add more water if necessary.
- Top the butter beans with the Pecorino, soft cheese and red pepper flakes., if using0.5 cup Pecorino cheese or Parmesan, 2 tablespoon soft cheese, optional 0.5tsp red pepper flakes
Nutrition
Serving1gCalories499kcalCarbohydrates55gProtein22gFat20gSaturated Fat5gPolyunsaturated Fat14gCholesterol17mgSodium477mgFiber17gSugar13g
Notes
Gratin Topping
In some iterations of this recipe, I've shared it online with a gorgeous cheesy breadcrumb topping. I highly recommend this version of the recipe is you want something deeply comforting, almost like a cross between a gratin and a bean stew. Delicious. To make it, either blitz up sourdough at home or use store-bought breadcrumbs combined with grated Pecorino, freshly diced rosemary, and optionally a little lemon zest. Scatter the breadcrumbs over the beans and grill for 4-5 minutes until the breadcrumbs are golden brown. Top with red pepper flakes for a little heat and perhaps a spoon of ricotta for creaminess!Other Notes:
- Don’t rush the onions – Taking the full 6–7 minutes to slowly soften them brings out their natural sweetness. Since the rest of the dish comes together so quickly, the last thing you want is crunchy onions!
- Cook the tomato paste properly – Raw tomato paste tastes metallic; darkening it in the pan unlocks a rich, savoury depth.
- Fresh vs dried herbs – Fresh rosemary gives a brighter aroma, but dried works just as well - just halve the quantity so it doesn’t overpower the dish.
- Soft cheese swaps – Cream cheese makes it rich and tangy, and mascarpone makes it silkier and slightly sweeter.
- Serving idea – Serve over crusty sourdough, pasta, or even spooned over creamy polenta.