February 25, 2021

Creamy Queens with Charred Toms + Salsa Verde

Name: Creamy Queens with Charred Toms + Salsa Verde
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 tsp olive oil; 250g / 8oz baby plum tomatoes; 4 garlic cloves, thinly sliced; 1 x 700g jar of Bold Bean Co Queen Butter Beans (or 2 x 400g tins); 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

Rated 4.5 stars by 2 users

Servings

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

For the Charred Toms

1 tsp olive oil
250g / 8oz baby plum tomatoes
4 garlic cloves, thinly sliced

For the Beans

1 x 700g jar of Bold Bean Co Queen Butter Beans (or 2 x 400g tins)
1 white onion, diced

For the Salsa Verde

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

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!