Spicy Braised Butter Beans in Rich Tomato Sauce
Simple, hearty and packed with flavour, these Spicy Braised Beans are the perfect winter comfort food. Simmered in a rich tomato sauce with warming spices and tender vegetables, they’re delicious served with grilled sourdough.
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 tbsp olive oil
- 1 brown onion, finely diced
- 1 carrot, sliced into thin rounds
- 2 cloves garlic, crushed
- 1 carrot, sliced into thin rounds
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp dried chilli flakes, or more to taste
- 2 tbsp tomato paste
- 400 g can crushed tomatoes
- 250 mL vegetable stock
- 2 x 400 g cans butter beans, drained and rinsed
- 1 tsp brown sugar
- Salt, to taste
- Freshly ground black pepper, to taste
How do I make it?
- Begin by building the flavour base – heat olive oil in a large frying pan or shallow casserole over medium heat.
- Add onion and carrot and cook for 8-10 minutes, stirring occasionally, until softened.
- Add garlic, smoked paprika, cumin and chilli flakes and cook for 1 minute until fragrant.
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, vegetable stock and brown sugar. Season with salt and pepper. Bring to a gentle simmer.
- Add butter beans and stir to combine.
- Reduce heat to low and cook uncovered for 20-25 minutes, stirring occasionally, until the sauce has thickened and the flavours have developed. If the sauce becomes too thick, add a splash of water or extra stock.
- Taste and adjust seasoning.
- Spoon beans into shallow bowls and drizzle with a little extra olive oil.
TOP TIPS
- This dish tastes even better the next day as the flavours continue to develop. Store in an airtight container in the fridge for up to 3 days and gently reheat before serving.
- For extra richness, finish the dish with a crumble of feta or a dollop of Greek yoghurt. The creamy tang balances the warmth of the spice sand complements the sweet tomato sauce beautifully.
