Fried Butter Beans with Capers and Tomatoes on Ciabatta
This is essentially elevated beans on toast but don’t tell the hipsters that. When cherry tomatoes aren’t at their best, cooking them can be the best way of concentrating their flavour; stick it around some crispy fried butter beans and you’re onto a (vegan) winner.
Method
Based on 2 servings, adjust as needed.
Step 1
Start by making the cherry tomato sauce. Halve the cherry tomatoes and finely chop the shallot. Remove the leaves from the basil, set aside for later, and chop the stalks finely.
Step 2
In a large saucepan, heat around 2 tablespoons of the olive oil (if cooking for 4) until shimmering, then add the shallots and a pinch of salt and fry gently until soft, around 5-6 minutes. Add in the cherry tomatoes, a splash of water, another small pinch of salt and the basil stalks, then cover and place on a low heat, stirring occasionally as the tomatoes collapse. Taste and add the sugar if needed.
Step 3
Drain and rinse the butter beans, then pat dry with kitchen paper. Sprinkle them with a little salt, then peel and slice the garlic into slivers. In a large frying pan, heat the remaining oil with the garlic slivers and fry until crisp and golden brown, then remove and set the garlic onto absorbent paper and set aside. Keeping the pan hot, add your butterbeans and fry for a few minutes to colour a little, then add the capers and chilli and fry for a few minutes more. Add the butter bean mix into the cherry tomatoes and coat with the sauce, making sure not to break any too much.
Step 4
Using the butterbean frying pan (which should be full of crispy, oily goodness) split the ciabattas in half and lightly toast each side, adding a little more oil if needed but making sure you get all that flavour from the bottom of the pan. Once toasted, run each half with a with raw garlic.
Step 5
Serve the beans on top of the ciabatta halves, and spoon the sauce over. Garnish with torn basil leaves and the golden garlic slithers, a little more extra virgin olive oil and plenty of black pepper.
- Ingredients
- Based on 2 servings
-
15g Fresh Basil, to serve 1x Sainsbury's Fresh Packed Basil 30g -
4 tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
2 tbsp Capers, drained 1x Sainsbury's Non Pareilles Capers in Brine, Inspired to Cook 100g (65g*) -
1 tin Butter Beans, drained and dried 1x Napolina Butter Beans 400g (240g*) -
2 Garlic Cloves, plus one small extra for rubbing 1x Sainsbury's Garlic -
1 tsp Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
1 tsp Sugar 1x Sainsbury's White Granulated Sugar 500g -
2 Ciabatta Rolls, halved 2x Sainsbury's Mini Ciabatta Roll -
2 Shallots, chopped 1x Sainsbury's Echalion Shallots 400g -
300g Cherry Tomatoes, halved 1x Sainsbury's Cherry Tomatoes 300g