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 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

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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

bean-recipe-creamy-queens-with-charred-toms-salsa-verde-boldbeanco

Ve G

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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.

Feeds: 2

Takes: 20 minutes

Ingredients

For the Charred Toms

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

For the Beans

1 jar of Queen Butter Beans, with their bean stock
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

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

For the Charred Toms

step 2
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.
step 3
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

step 5
Heat 1 tablespoon of olive oil in a pan and add the onion. Sweat on a low heat for 5-10 minutes until softened.
step 6
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

step 8
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!