Name: Butter Beans, Roasted Tomato Sauce + Mozzarella
Cook time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 70ml olive oil; 3 garlic cloves, peeled and halved; 600g cherry tomatoes; ½ tsp sugar (optional); Splash of red wine vinegar; A handful of fresh basil (roughly 10g); 1 jar Queen Butter Beans, with their bean stock; 50g parmesan or pecorino; 1 ball of mozzarella or burrata cheese (roughly 125g); A crisp green leaf salad with a squeeze of lemon; Crusty bread

LET US KNOW WHAT YOU THINK

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

bean-recipe-butter-beans-roasted-tomato-sauce-mozzarella-boldbeanco

V G

Rated 5.0 stars by 1 users

Butter Beans, Roasted Tomato Sauce + Mozzarella

Giulia Crouch

This recipe has been adapted from Giulia's book "The Happiest Diet in The World" - a book which highlights the happiest diet for longevity across The Blue Zones of the world, with inspiration from food + lifestyle she grew up with in Sardinia. It has a true emphasis on flavour, which she has proven is the key to a happy, healthy diet. This is her ULTIMATE tomato pasta sauce, which she equally loves to swirl through butter beans for that same satisfaction and comfort, which is exactly what we've done here.

Feeds: 3

Takes: 40 minutes

Ingredients

70ml olive oil
3 garlic cloves, peeled and halved
600g cherry tomatoes
½ tsp sugar (optional)
Splash of red wine vinegar
A handful of fresh basil (roughly 10g)
1 jar Queen Butter Beans, with their bean stock
50g parmesan or pecorino
1 ball of mozzarella or burrata cheese (roughly 125g)

Serving Suggestions

A crisp green leaf salad with a squeeze of lemon
Crusty bread

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
Pour the olive oil into a medium saucepan, add the garlic, and sauté for 1 minute.
step 2
Carefully add the tomatoes, salt and most of the basil, saving a few leaves for garnish. Place a lid on top and give the pan a vigorous shake to coat the tomatoes in the oil. Simmer on a low heat for 25-30 minutes, or until the tomatoes have softened and broken down. Stir halfway through, adding the vinegar and sugar and remove the lid.
step 3
When ready, spoon out 2 generous spoonfuls of the tomatoes, set aside. Blitz the remaining tomatoes with a stick blender until smooth, then tumble the reserved tomatoes back in - this will give it a bit more texture.
step 4
Tip in the beans with their bean stock and simmer for a further 4-5 minutes until the bean stock is submerged into the sauce and the beans are warmed through. Stir through the parmesan or pecorini and season well with cracked black pepper.
step 5
Spoon into bowls, tear over the mozzarella and scatter over the reserved basil leaves. Serve with a crisp green salad and bread for mopping.