Braised Butter Beans

Braised Butter Beans with Roasted Tomato Petals and Fresh Tomato Vinaigrette



Tin/pack butterbeans
Extra virgin olive oil
Apple vinegar (or another good quality flavourful vinegar)
Anchovy fillet
Fresh thyme
Large tomato/a couple of medium sized tomatoes
Coconut sugar
Basil leaves
Salt and pepper


– Pre-heat your oven to 200C fan

– Cut the tomato through the core into eight half moons (or 4-6 half moons if you are using smaller tomatoes)

– Scrape out the seeds and juice from the tomato half moons so you are just left with the fleshy part (the petals) and set aside

– In a saucepan combine the drained butterbeans with about half the liquid from the tin/pack, then glug over about half a cup of olive oil, 1-2 tsp of vinegar, the garlic clove, anchovy fillet and a little seasoning

– Cook the butterbeans in this hot dressing very gently for around 10 minutes, or until the liquid has reduced by about half and the anchovy fillet has dissolved – be careful not to let the butterbeans break up – set aside to cool a little

– While that is happening, place the tomato petals in an oven proof dish and drizzle with a good amount of olive oil, some thyme leaves, generous seasoning and cook for 10 minutes, or until the tomatoes are starting to become nice and blistered in places but they are still holding together

– While the butterbeans and tomatoes are cooking you can make the dressing using the reserved fresh tomato juice and seeds – simply glug in about 1/4-1/2 cup of your best olive oil, about 1-2 tbs of vinegar, 1/2-1 tsp of coconut sugar and some seasoning

– Taste and adjust the flavours – the dressing should be pleasingly sweet and tart and well seasoned

– When you are ready to assemble your dish, place the butterbeans at the bottom of a nice bowl and arrange your roasted tomato petals over the top, dress generously with the dressing and scatter with basil leaves if you like

– Serve at room temperature with crusty bread


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