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Creamy Queens with Charred Toms + Salsa Verde
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
For the Beans1 jar of Queen Butter Beans, with their bean stock
1 white onion, diced
For the Salsa Verde3 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
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Directions
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.
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.
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!
Spoon the beans onto bowls, serve with the charred toms and salsa verde. Extra olive oil if you're feelin' saucy!
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