Amelia Christie-Miller's butter bean puttanesca
Amelia Christie-Miller is swapping the Den for our Kitchen to tell us why we all need to hop on the bean-bandwagon, as she makes us her deliciously simple butter bean puttanesca.
Butter bean puttanesca
Recipe taken from Bold Beans by Amelia Christie-Miller.
Serves: 2-4
Ingredients
2 tablespoons olive oil, plus extra as needed6 anchovy fillets1 red onion, finely sliced2 garlic cloves, finely sliced70g pitted kalamata olives, half left whole, half sliced in half1 teaspoon dried chilli flakes50g capers400g can good-quality chopped tomatoes½ teaspoon white caster sugar or honey700g good-quality butter beans with their liquidLarge bunch of flat-leaf parsley (approximately 30g), roughly choppedWarm focaccia or ciabatta bread, to serve
Method
1. Heat the oil in a frying pan over a medium-high heat. Add the anchovy fillets whole, and let them cook down and reduce for about 2 minutes, until shrunken lightly.
2. Add the onion, with a splash more oil if needed to coat them fully. Continue to stir until the onion has caramelised and become translucent. Stir in the garlic, olives, chilli and capers, cooking and stirring for 2 minutes.
3. Pour in the can of chopped tomatoes and the sugar or honey. Stir and simmer for 3-5 minutes, until slightly reduced.
4. Add the beans and their stock and stir into the sauce. Simmer for another 5 or so minutes until the sauce thickens, then stir in most of the parsley.
5. Portion into bowls, top with the remaining parsley and a generous drizzle of olive oil, and serve with warm crusty bread.