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.
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