Bold Bean Co
Your Cart
Your cart is empty
Pick and Mix
Creamy Queens with Charred Toms + Salsa Verde
This recipe is a complete BANGER! Everything you want from a meal: Nourishing, cosy, zingy + comforting.
FEEDS
TAKES
Creamy Queens with Charred Toms + Salsa Verde
Rated 4.5 stars by 2 users
Servings
2
Cook Time
20 minutes
Author:
Bold Bean Co
This recipe is a complete BANGER! Everything you want from a meal: Nourishing, cosy, zingy + comforting.
Ingredients
-
1 tsp olive oil
-
250g / 8oz baby plum tomatoes
-
4 garlic cloves, thinly sliced
-
1 jar of Queen Butter Beans, with their bean stock
-
1 white onion, diced
-
3 bunches of soft herbs (Parsley, Mint, basil are best), finely chopped
-
2 tsp capers (rinsed if salted, drained if brined), finely chopped
-
2 anchovy fillets, finely chopped
-
1 tbsp lemon juice
-
½ garlic clove, peeled and crushed
-
3 tbsp olive oil
-
1 sprig of rosemary, leaves finely chopped
For the Charred Toms
For the Beans
For the Salsa Verde
Directions
For the Charred Toms
Heat 1 tablespoon of olive oil in a large frying pan over high heat. When the oil is hot, add the baby plum tomatoes to the pan and cook for about 5 minutes, shaking the pan occasionally so that all the sides of the tomatoes get some good charring.
Add the garlic slices and cook for 1 minute so that it turns golden brown without burning. Transfer everything to a bowl and sprinkle over a good pinch of salt.
For the Beans
Heat 1 tablespoon of olive oil in a pan and add the onion. Sweat on a low heat for 5-10 minutes until softened.
Add the jar of beans with their liquid, a few tablespoons of water to loosen and heat through. Season with fresh black pepper.
For the Salsa Verde
Put all the ingredients for the salsa in a bowl and mix to a coarse salsa. Don’t be tempted to do this in a food processor: you wanna keep that rustic texture, not a refined, smooth paste!
To serve
Spoon the beans onto bowls, serve with the charred toms and salsa verde. Extra olive oil if you're feelin' saucy!
Buy here now