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Butter Bean alla Norma
A traditional pasta dish, without the pasta! We're using our Queen Butter Beans for that same satisfying kick but with the added boost of protein + fibre. It's traditionally serve with ricotta salta which can be hard to find - but regular, softer ricotta will work just as well
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Butter Bean alla Norma
Rated 4.0 stars by 54 users
Servings
3
Cook Time
45 minutes
Author:
Bold Bean Co
A traditional pasta dish, without the pasta! We're using our Queen Butter Beans for that same satisfying kick but with the added boost of protein + fibre.
It's traditionally serve with ricotta salta which can be hard to find - but regular, softer ricotta will work just as well
Ingredients
-
2 aubergines, chopped into rough 3cm chunks
- 4 tbsp olive oil
- 4 cloves of garlic, peeled and finely sliced
- 1 red onion, thinly sliced
- ½ a bunch of fresh basil , (15g), leaves picked
- 1 teaspoon dried oregano
- ½ tsp dried chilli flakes, or to taste
- 1 tablespoon baby capers
- A handful of mixed olives, roughly chopped (optional)
- 1 tablespoon red wine vinegar
- 1 x 400 g tin of quality plum tomatoes
-
1 jar of Queen Butter Beans with their bean stock
-
50 g pecorino or parmesan cheese - grated, or vegan alternative
- 250g ricotta salata, or soft ricotta
-
Extra virgin olive oil, to serve
To serve
Directions
Preheat the oven to 180C. Tumble the aubergine chunks to a large roasting dish and coat generously with olive oil and a good pinch of salt. Toss well using your hands then roast for 30-35 minutes until softened.
Meanwhile, add 2 tbsp olive oil into a large frying pan over a medium heat. Once hot, add the garlic and cook for 1-2 minutes until shimmering and fragrant, stirring often so that it doesn’t burn.
Add another splash of olive oil, followed by the onion and cook for 5-6 minutes until starting to caramelize, stirring often. Then pour in the chopped tomatoes and fill the tin ⅓ the way with water and add that too. Mix well then add the oregano, chilli flakes, capers, wine, olives, and most of the basil leaves (saving a few for garnish) and bubble away until the sauce reduces into a glossy consistency slightly, about 7-8 minutes, stirring every now and then.
Pour in the butter beans, their stock and the aubergine back into the pan and stir to combine. Simmer for 2-3 minutes to warm the beans through. Check for seasoning.
Finely, add half the parmesan. Season well with cracked black pepper.
Divide between bowls, grate over the remaining parmesan and ricotta, or a few dollops if you’re using soft ricotta. Finish with the remaining basil scattered on top and a drizzle of olive oil, if you fancy.
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