Butter Bean Recipes, Stews + Bean Bowls -
Aubergine, Fennel + Tomato Butter Beans with Caper Vinaigrette
Aubergine, Fennel + Tomato Butter Beans with a Caper Vinaigrette Parmesan
Rated 4.4 stars by 7 users
Servings
4
Author:
Sophie Godwin
HUGE thanks to the legend that is Soph, aka @sophonaplate, who let us share this #beanspo on our website for all you champs to enjoy.
Soph is one of the top recipe developers in the UK, writing delicious dishes for the likes of Mob Kitchen + BBC Good Food. She's also writer on food sustainability + a chef! Check out her website + take a look at this article she wrote "Sustainability in the Kitchen" to learn some FAB things on how we can all become more green (besides eating BEANS of course 😉).
Ingredients
1 large bulb of fennel, sliced
1/2 large red onion
4 fat cloves sliced garlic
1 jar/can of cherry tomatoes
1 x 700g jar of Bold Bean Co Queen Butter Beans (or 2 x 400g tins)
2 tbsp capers
2 tbsp Sherry or red wine vinegar
Grated Parmesan
Basil Leaves
Directions
Fry off 1 large bulb sliced fennel and 1/2 large red onion in a good glug of olive oil and big pinch of salt for 5 minutes, add 1 large diced aubergine. Fry until everything is collapsed and softened.
Scrape in the sliced garlic, cook for 1 minute more (could also add some chilli flakes and fennel seeds here). Tip in 1 jar/can of cherry tomatoes, refill the jar half way with water. Pour that in too. Tip in one large jar of giant butterbeans along with their bean stock (this thickens the sauce). Chuck in a Parmesan rind if you have one.
Bubble away for 10-15 minutes whilst you make the vinaigrette.
For the vinaigrette
Finely chop remaining red onion half, put in a bowl with the capers, Sherry or red wine vinegar and a good slosh of olive oil. Season to taste.
To serve
Season stew to taste, adding a splash of vinegar if you like, spoon into bowls. Tip with vinaigrette, grated Parmesan and basil leaves to serve.
