Name: No-Cook Tomato Sauce with Butter Beans, Parmesan + Basil
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 6 garlic cloves, finely grated; 350g cherry tomatoes, halved (we love these guys); A small bunch of basil (roughly 10g), roughly torn; 1 tbsp extra virgin olive oil, plus extra to serve; 1 tbsp calabrian chilli paste, or a pinch of dried chilli flakes (optional); 1 jar Queen Butter Beans with their bean stock; 50g parmesan

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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-no-cook-tomato-sauce-with-butter-beans-parmesan-basil-boldbeanco

V* G

Rated 5.0 stars by 1 users

No-Cook Tomato Sauce with Butter Beans, Parmesan + Basil

A simple, no-fuss dinner that requires minimal ingredients and minimal effort. Don’t skimp on getting good quality tomatoes or beans for this one as you’ll really notice the difference - there’s nowhere for any ingredient to hide!

Feeds: 3

Takes: 20 minutes

Ingredients

6 garlic cloves, finely grated
350g cherry tomatoes, halved (we love these guys)
A small bunch of basil (roughly 10g), roughly torn
1 tbsp extra virgin olive oil, plus extra to serve
1 tbsp calabrian chilli paste, or a pinch of dried chilli flakes (optional)
1 jar Queen Butter Beans with their bean stock
50g parmesan

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
To a mixing bowl, add the garlic, tomatoes, torn basil, chilli paste or flakes (if using), a good pinch of salt and black pepper. Using your hands, crush the tomatoes into smaller pieces to release their juices, it should smell super fragrant! Leave this mixture to sit for at least 10 minutes while you prepare the beans.
step 2
Heat a pan over a medium heat and pour in the beans with their bean stock. Gently heat for 2-3 minutes to warm through then add the parmesan and stir to combine so that the cheese melts.
step 3
Add the tomato mixture and toss through the beans. The bean liquid will act like pasta water here, and you should eventually reach a glossy looking sauce. Check for seasoning, adding more cracked black pepper and salt to taste.
step 4
Spoon into bowls, finish with a drizzle of extra virgin olive oil and more parmesan, if you like.