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Home / Recipes
Butter Bean Pan Con Tomate
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Rated 3.9 by 7 users.

Butter Bean Pan Con Tomate

A beany twist on the Spanish tapa! Get your hands on the juciest, ripest tomatoes you can find for this. Grated, salted, a splash of good olive oil and those big, buttery beans swirled through. It all gets spooned over garlic-rubbed toast, it's just a DELIGHT of a summer bite. (not to mention adding beans also bumps up the protein + fibre points - WINNER!). You could even take it further with slithers of anchovies too, for even more of a Spanish flare. 

Feeds: 2
Takes: 10 minutes
Ve
V
D

Ingredients

½ jar Queen Butter Beans - drained

2 slices of sourdough bread or baguette

2 tbsp olive oil

1 small garlic clove

2 ripe tomatoes

4 anchovy fillets (optional)

10g fresh chives, finely chopped

Shop The Recipe

Queen Butter Beans
Queen Butter Beans
570g / Bold Pack (6) £22.00

Directions

1

Coarsely grate the tomato in a bowl. If it’s particularly watery/juicy, put the tomatoes through a sieve and . Add 1-2 tablespoons of olive oil and season generously with a pinch of salt and cracked black pepper. Mix to combine.

2

Stir through the drained butter beans until combined.

3

Toast the bread - either in a toaster or pan-fry in olive oil for that super golden finish. Rub the bread with the garlic clove.

4

Spoon the tomatoey beans onto the toast and finish with a drizzle of olive oil. Add a sprinkle of fresh chives, if you like. And to take it even further, top with a few anchovy fillets. tomato mixture onto your toast.

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