Name: Aubergine, Fennel + Tomato Butter Beans with a Caper Vinaigrette Parmesan
Cook time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 1 tbsp olive oil; 1 bulb fennel, finely sliced; ½ red onion, finely sliced; 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 jar of Queen Butter Beans with their bean stock; 2 tbsp capers; 3 tbsp olive oil; ½ red onion, finely chopped; 1-2 tbsp sherry or red wine vinegar; A small bunch of basil leaves (roughly 10 g); Parmesan, grated (plus the rind if you have it)- or a vegan alternative

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

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Aubergine, Fennel + Tomato Butter Beans with Caper Vinaigrette

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 the co-founder of Scramble, bringing DELICIOUS food to communities through recipe creation + events. Check out more of her incredible here.

Feeds: 3

Takes: 40 minutes

Ingredients

1 tbsp olive oil
1 bulb fennel, finely sliced
½ red onion, finely sliced
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 jar of Queen Butter Beans with their bean stock

For the caper vinaigrette

2 tbsp capers
3 tbsp olive oil
½ red onion, finely chopped
1-2 tbsp sherry or red wine vinegar

To serve

A small bunch of basil leaves (roughly 10 g)
Parmesan, grated (plus the rind if you have it)- or a vegan alternative

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

Directions

step 1
Heat the oil in a large saucepan over a medium–high heat. Add the fennel and 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 and softened, and is a little caramelised.
step 2
Scrape in the garlic and fennel, along with the chilli, if using, and cook for 1 minute more, then tip in the tomatoes. Half-fill the can with water, and pour that in too. Tip in your beans, along with their bean stock (this thickens the sauce). Chuck in a Parmesan rind, if you have one. Leave to bubble away for 10–15 minutes while you make the vinaigrette.
step 3
In a small bowl, mix the chopped red onion with the capers and vinegar. Add the olive oil and season to taste – it should be tangy, so add some more vinegar if needed.
step 4
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.
step 5
Season the stew to taste, then ladle into bowls. Serve topped with the caper vinaigrette, grated Parmesan and basil leaves.

Delicious Butter Beans

Cook with Butter Beans