Butter Beans Alla Norma
by Bold Bean Co
A traditional pasta dish, without the pasta! We're using our Queen Butter Beans for that same satisfying kick but with the added boost of protein + fibre. It's traditionally served with ricotta salta which can be hard to find - but regular, softer ricotta will work just as well.
Method
Based on 2 servings, adjust as needed.
Step 1
Preheat the oven to 180C. Tumble the aubergine chunks to a large roasting dish and coat generously with some olive oil and a good pinch of salt. Toss well using your hands then roast for 30-35 minutes until softened.
Step 2
Meanwhile, add some olive oil into a large frying pan over a medium heat. Once hot, add the garlic and cook for 1-2 minutes until shimmering and fragrant, stirring often so that it doesn’t burn.
Step 3
Add another splash of olive oil, followed by the onion and cook for 5-6 minutes until starting to caramelise, stirring often. Then pour in the tin of tomatoes and fill the tin ⅓ the way with water and add that too. Mix well then add the oregano, chilli flakes, capers, wine, olives, and most of the basil leaves (saving a few for garnish) and bubble away until the sauce reduces into a glossy consistency slightly, about 7-8 minutes, stirring every now and then.
Step 4
Pour in the butter beans and their stock into the pan along with the roasted aubergine chunks and stir to combine. Simmer for 2-3 minutes to warm the beans through. Check for seasoning.
Step 5
Finally, add half the parmesan. Season well with cracked black pepper.
Step 6
Divide between bowls, grate over the remaining parmesan and ricotta, or a few dollops if you’re using soft ricotta. Finish with the remaining basil scattered on top and a drizzle of olive oil, if you fancy.
- Ingredients
- Based on 2 servings
-
0.5 Bunch Fresh Basil, leaves picked 1x Sainsbury's Fresh Packed Basil 30g -
0.5 Dried Chilli Flakes, or to taste 1x Sainsbury's Crushed Chillies 32g -
2 Aubergines, chopped into rough 3cm chunks 2x Sainsbury's Aubergine -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
4 Garlic Cloves, peeled and finely sliced 1x Sainsbury's Garlic -
50g Veggie Hard Cheese, grated 1x Stamford Street Co. Italian Hard Cheese 200g -
1 Small Handful Mixed Olives, roughly chopped 1x Sainsbury's Trio Of Olives 60g -
1 tbsp Baby Capers 1x Sainsbury's Non Pareilles Capers in Brine, Inspired to Cook 100g (65g*) -
1 tbsp Red Wine Vinegar 1x Sainsbury's Wine Vinegar, Red Wine 500ml -
1 Tin Quality Plum Tomatoes 1x Sainsbury's Peeled Italian Datterini Baby plum Tomatoes in rich tomato juice, Taste the Difference 400g -
1 Red Onion, thinly sliced 1x Sainsbury's Red Onions Loose -
1 tsp Dried Oregano 1x Sainsbury's Oregano 12g -
1 Queen Butter Beans, with their bean stock 1x Bold Bean Co Queen Butter Beans 570g -
125g Ricotta, to top 1x Sainsbury's Ricotta Cheese 250g