Big Beans + Tomato Vinaigrette
Queen Butter Beans + Tomato Vinaigrette
300g cherry tomatoes or 300g cups chopped heirloom or beefsteak tomatoes
1 garlic clove, crushed
3 Tbsp. red wine vinegar
⅓ cup extra-virgin olive oil, plus more for drizzling
Flaked Sea Salt like Halen Mon or Maldon
1 Jar of Queen Butter Beans
Bunch of basil, leaves removed
2 tsp Mild chilli flakes
900g of assorted heirloom tomatoes (we like Isle of Wight)
For the vinaigrette
For the salad
Blend cherry tomatoes in a blender or nutribullet. Transfer to a small bowl and stir in garlic, vinegar, and ⅓ cup oil; season with salt. Let sit 15–20 minutes, then pluck out garlic.
Transfer drained Queen Butter Beans to a medium bowl and add vinaigrette; toss gently to coat. Taste and add more salt if needed.
Slice, halve, or quarter heirloom tomatoes and arrange on a platter or divide among individual plates. Season with salt and pepper and drizzle with oil. Spoon beans along with plenty of vinaigrette over; top with basil and a few pinches of red pepper flakes.