Balsamic Tomato Butter Beans
A perfect recipe for this transitional time when the sun is still out but it's getting colder, with autumn just around the corner.
Ingredients
Directions
- 1
Add 1/2 tbsp of the olive oil to a pan and cook the onions until soft.
- 2
Add the remaining oil to the pan along with the tomatoes, olives and garlic.
- 3
After 5 minutes, once the tomatoes have softened a bit, add the balsamic vinegar. Use the back of a spoon to squish down the tomatoes to release their juices. Stir well.
- 4
After another 5 minutes of squishing and stirring over the heat, add the drained butter beans. Season well with salt and pepper and mix in the pan to let them soak up some of the flavour.
- 5
Pour in the veg stock and leave to simmer, stirring occasionally, for 10 minutes or until the liquid has reduced. Season to taste, add a pinch of sugar if needed.
- 6
Serve, top with pesto and enjoy!
