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 4.0 stars by 19 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
-
4 tbsp olive oil
-
1 bulb fennel, finely sliced
- 1 red onion, ½ finely sliced and ½ finely chopped
- 1 large aubergine,diced into roughly 2cm cubes
- 4 fat cloves garlic, finely sliced
- 2 tsp fennel seeds (optional)
- Big pinch of chilli flakes (optional)
- 400 g tin of cherry tomatoes
-
1 x 700g jar of Bold Bean Co Queen Butter Beans with their bean stock (or 2 x 400g tins of butter beans with 200ml veg stock)
- Parmesan, grated to serve (plus the rind if you have it)
- 2 tbsp capers
- 1-2 tbsp sherry or red wine vinegar
- A small bunch of basil leaves (roughly 10 g)
Directions
Get a large saucepan over a medium to high heat. Pour in a good glug of olive oil, add the fennel and ½ sliced red onion along with a big pinch of salt. Cook, stirring regularly for 5 minutes then add the aubergine. Cook for a further 10 minutes until all the veg has collapsed, softened and a little caramelised.
Scrape in the sliced garlic and fennel, chilli if using, and cook for 1 minute more then tip in the cherry tomatoes, refill the tin halfway with water, pour that in too. Tip in your beans along with their bean stock (or veg stock, if using tinned beans). Chuck in a Parmesan rind if you have one.
- Bubble away for 10-15 minutes whilst you make the vinaigrette.
- Mix the remaining ½ chopped red oil in a small bowl with the capers and vinegar. Add a good slosh of olive oil (you want about 3 tbsp) Season the vinaigrette to taste - it should be tangy, so add some more vinegar if it needs.
- Season the stew to taste then ladle into bowls. Tip with the caper vinaigrette, grated Parmesan and basil leaves to serve.
