Hearty and delicious, this dish is the ultimate one pot meal.
Georgie Eats’ Arrabbiata Butter Beans
Hearty and delicious, this dish is the ultimate one pot meal.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, vegan chef @georgieeats is sharing her heartwarming recipe for arrabbiata butter beans.
Nothing beats a one pot meal – especially if tinned ingredients are involved. Simple, satiating, and delicious, Georgie Eats’ Arrabbiata Butter Beans are the perfect answer when hunger calls.
The recipe calls for fewer than ten ingredients – with most of them being readily available at home – making this the perfect solution for those nights where you don't feel like going all out, but still want something delicious.
Whether it be a brisk winter evening or a relaxed spring lunch, this delightfully easy recipe is sure to satisfy the hungriest of bellies.
Ingredients
- Extra virgin olive oil
- 3 garlic cloves, minced
- 2 red chillies, seeds removed & finely chopped
- 20g fresh basil, leaves & stalks chopped separately
- 2 x 400g cans whole plum tomatoes
- 2 x 400g cans butter beans, drained & rinsed
- salt & freshly ground black pepper
To serve: toasted breadcrumbs, extra fresh basil, vegan parmesan, crusty bread.
Method
- Heat a good glug of olive oil in a large frying pan over a medium heat. Once hot, add the garlic, chilli and chopped basil stalks and cook for a minute or so, just to soften.
- Pour the tomatoes into the pan and season with a good pinch of salt and black pepper. Bring everything to a simmer and cook for 20-25 minutes, stirring frequently and using the back of a wooden spoon to crush and break up the tomatoes, until the sauce has reduced by half.
- Stir through the chopped basil leaves and butter beans and bring the pan back to a simmer. Cook for a further 5-10 minutes, or until the basil has wilted and the beans are tender.
- Serve the beans in their pan and topped with toasted breadcrumbs, extra fresh basil and vegan parmesan. Eat with lots of crusty bread.
