Butter Beans with Roasted Cherry Tomatoes
Source the larger butter beans, or judiones, for this, if you can. They're softer, more buttery and much creamier than the smaller ones (which come in a tin). This dish works well as part of a mezze spread, or can be eaten as it is, with something like crumbled feta or olives on top.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 210°C fan.
Step 2
Toss the tomatoes with a little oil and spread them on a parchment-lined baking tray. Roast for 20 minutes, until the skins have loosened and the tomatoes are soft and have shrunk a little. Remove from the oven and transfer the tomatoes, along with all their juices, to a shallow bowl to cool.
Step 3
Tip from the Cherrypick food team: This step adds a lovely texture and a toasty flavour to the finished dish but can be skipped if you are in a hurry. Consider doing these in advance and storing them. See Chef tips for more info.
Re-line the baking tray with a fresh sheet of baking parchment and reduce the oven temperature to 100°C fan. Once cool enough to handle, pinch the skins off the tomatoes and place the skins on the lined baking tray. Return the tray to the oven for about 45 minutes, until the skins are dry and crisp, giving them a good stir a couple of times during baking. Set the skinless tomatoes aside.
Step 4
Put the remaining oil into a medium saucepan and place on a medium heat. Add the onion, garlic, oregano, thyme, fennel seeds and bay leaf and cook for 10-12 minutes, until the onion has softened but has not taken on too much colour. Add the wine, simmer for 2 minutes to reduce, then add the paprika. Cook for another minute, then add the reserved tomato flesh, along with a large pinch of salt.
Step 5
Simmer gently for about 15 minutes, stirring often so that the tomatoes break down. Add the drained beans and a good grind of pepper and stir to combine. Cook for a couple of minutes, just to warm through, then remove from the heat. Spread the yoghurt over a serving plate and then pile the beans on top. Crumble over the dried tomato skins (if using), finish with a sprinkling of thyme leaves and serve.
- Ingredients
- Based on 4 servings
-
2 tsp Dried Oregano 1x Sainsbury's Oregano 12g -
500g Cherry Tomatoes 1x Sainsbury's Cherry Tomatoes 500g -
85ml Olive Oil 1x Sainsbury's Olive Oil 500ml -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
1 Onion, finely diced 1x Sainsbury's Onions Loose -
2 tsp Dried Thyme 1x Sainsbury's Thyme 12g -
2 tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
1 tsp Fennel Seeds 1x Sainsbury's Fennel Seed 34g -
1 Bay Leaf 1x Sainsbury's Bay Leaves 3g -
80ml Dry White Wine 1x Sainsbury's House Sauvignon Blanc (Small bottle) 18.7cl -
75g Thick Set Greek Yoghurt 1x Sainsbury's Greek Style Natural Yogurt 200g -
4 slices Sourdough, toasted, to serve 1x Jason's Sourdough The Great White Bread 450g -
700g Quality Butter Beans, drained weight - rinsed 2x Bold Bean Co Queen Butter Beans 570g -
2 Garlic Cloves, peeled and thinly sliced 1x Sainsbury's Garlic