Name: Butter Bean alla Norma
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 2 aubergines, chopped into rough 3cm chunks; 5 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 tsp dried oregano; ½ tsp dried chilli flakes, or to taste; 1 tbsp baby capers; A handful of mixed olives, roughly chopped (optional); 1 tbsp red wine vinegar; 1 x 400 g tin of quality chopped 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; Ricotta - mozzarella

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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

beans_recipe_butter_beans_all_norma_by_Bold_Bean_Co_queen_butter_beans_boldbeanco_uk

V Ve* G

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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 or even mozzarella will work just as well.

Feeds: 3

Takes: 45 minutes

Ingredients

2 aubergines, chopped into rough 3cm chunks
5 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 tsp dried oregano
½ tsp dried chilli flakes, or to taste
1 tbsp baby capers
A handful of mixed olives, roughly chopped (optional)
1 tbsp red wine vinegar
1 x 400 g tin of quality chopped tomatoes
1 jar of Queen Butter Beans with their bean stock
50 g pecorino or parmesan cheese - grated, or vegan alternative

To serve

250g ricotta salata, or soft ricotta
Extra virgin olive oil, to serve

Substitutions

Ricotta - mozzarella

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
Preheat the oven to 180C. Tumble the aubergine chunks to a large roasting dish and coat generously with about 3 tbsp of olive oil and a good pinch of salt. Toss well using your hands then roast for 30-35 minutes until softened.
step 2
Meanwhile, add 2 tbsp olive oil into a large frying pan over a medium heat. Once hot, add the onion and cook for 8-10 minutes until softened and start to caramelise, stirring occasionally.
step 3
Add the garlic and cook for a further minute until fragrant.
step 4
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, vinegar, 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.
step 5
Check on the aubergine - it should be nice and softened at this point. Add the aubergine to the pan along with the butter beans with their liquid and stir everything to combine. Simmer for 2-3 minutes to warm the beans through.
step 6
Finely, add half the parmesan. Season well with cracked black pepper and salt to taste.
step 7
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.