Store cupboard essentials were drawn, tinned butter beans (BPA free of course!), Passata (actually in the fridge if I’m being really honest!), a leftover red pepper prime for roasting, fresh herbs and not a whole lot else!
It really couldn’t have been more straight forward! A little sautéing, simmering, a whole load of throwing things in a pan and then placing it in the oven.
Creamy rich, brimming with intense tomato flavours and the sweet undertone of roasted red pepper. Fresh herbs on top stirred through bestows the beans with wonderful lift and a dash of balsamic vinegar provides just a whisper of luxury.
Far from the canned baked beans we all know and some of us love (I’m NOT a fan of their sugary goodness but each to their own). Imagine your favourite pasta sauce, beans baked within it and served up with a slab of a delicious hearty soda bread.
Just perfect for whipping your bowl clean and scooping up the last remaining beans from your bowl.
Incredibly satisfying, even more so based on the fact that it came together in minutes. Being able to sit back and relax while they bubbled away in the oven rather than cleaning and drying dishes; drying is the worst part, it just requires way too much effort! Who needs a dishwasher, what I need is a dish-dryer! Who’s with me!?
I don’t use an awful lot of butter beans; they’re the one bean I have difficulty with cooking from scratch, I never seem to end up with the desired soft texture. Canned are the way to go; and I feel much more okay with the idea of using canned beans having had confirmation that my favourite brand is BPA free – why they’re not advertising the fact is beyond me! But I shall do it for them!
What’s your favourite quick and easy one pot wonder bean dish? Do you use canned or cook up your own?
Baked Tomato & Roasted Red Pepper Butter Beans
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 1 hour
- 1 can of butter beans (lima beans)
- 1 cup of Passata (sieved tomatoes)
- 1/4 cup vegetable stock
- 1/2 tbsp tomato paste
- 1 clove of garlic minced
- Pinch of nutmeg
- 1/2 tbsp balsamic vinegar
- 1/2 medium white onion finely diced
- 1 small red pepper
- 1 tbsp fresh parsley finely chopped
- 1/2 tbsp fresh thyme finely chopped
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 tbsp maple syrup
- Fresh soda bread to serve
- Preheat oven to 180C (350F).
- Place red pepper on a baking tray and roast for 30 minutes.
- Add onion to a pan along with the garlic and cook for 3-5 minutes, adding in a splash of water to prevent browning.
- Pour Passata, vegetable stock, mix in tomato puree, season with salt and pepper and stir in cooked butter beans.
- Add in your balsamic vinegar, nutmeg and maple syrup and bring the whole lot to the boil. Allow to simmer for 5 minutes to reduce slightly.
- Remove red pepper from the oven once nicely charred and rinse under cold water to quickly remove the skin. Dice finely and add to the pan of beans.
- Take off the heat, stir through fresh parsley and thyme and place in an oven proof dish with a lid or simply cover your pan with tin foil before placing the oven for 20 minutes. Remove the lid for the final 10 minutes of cooking time.
- Serve topped with a sprig of thyme, fresh soda bread on the side.