Butter Bean Recipes, Stews + Bean Bowls, Vegetarian -
Butter Bean alla Norma
Butter Bean alla Norma
Rated 5.0 stars by 1 users
Servings
3
Cook Time
45 minutes
Author:
Bold Bean Co
Ingredients
-
2 aubergines, chopped into rough 2cm chunks
-
3 cloves of garlic, peeled and finely sliced
-
A medium-sized bunch of fresh basil , (roughly 15g), leaves picked, stalks finely chopped
-
1 teaspoon dried oregano
-
½ tsp dried chilli flakes, or to taste
-
4 tbsp olive oil
-
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 x 700g jar of Bold Bean Co Queen Butter Beans with their bean stock (or 2 x 400g tins drained with 100ml veg stock)
-
50 g pecorino or parmesan cheese (or veggie alternative)
-
250g ricotta
-
Extra virgin olive oil, to serve
-
Warm ciabatta or sourdough, to serve (optional)
Directions
Put the aubergine chunks into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes.
Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, 2 tbsp olive oil and a pinch of sea salt and black pepper. Toss together well.
Add 1 tbsp olive oil into a large frying pan over a medium heat. Once hot, add the aubergines in a single layer, and cook for roughly 15 minutes, or until softened and golden, stirring occasionally – you may need to do this in batches.
Add another splash of olive oil, followed by the garlic, capers, olives and basil stalks, then cook for a further 2 minutes, or until golden.
Stir in the vinegar, tomatoes, oregano, chilli and half-fill the tin of tomatoes with water and pour that in too. Reduce the heat to low, and simmer gently for 15 to 20 minutes, until the aubergine has softened some more and the sauce is thick and glossy.
Pour in the butter beans and their stock into the pan (or tinned beans and veg stock) and stir to combine. Simmer for 2-3 minutes to warm the beans through.
Finely grate in half the cheese and tear in most of the basil leaves (saving the rest for garnish). Add a lug of extra virgin olive oil, then season to taste.
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, cracked black pepper and a drizzle of extra virgin olive oil.
