Creamy Tuscan Butter Beans

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large saucepan over a medium heat and fry the shallots, garlic and Romano pepper for 5 minutes until softened. Increase the heat to high, add the tomato puree, stir well and fry for 2 minutes. Add the butter beans, vegetable stock, oregano and chilli flakes, then bring to a low simmer and allow to reduce for 10 minutes.

Step 2

Once reduced, turn down the heat to low and add the creme fraiche, cream cheese, smoked paprika and tomatoes. Stir to combine, then simmer the sauce for 5-10 minutes until the tomatoes are just about bursting but still whole. Stir in the spinat and cook for 2-3 minutes until wilted, then season with salt and pepper and remove from the heat.

Step 3

Transfer to airtight containers and serve with the toasted sourdough.

Step 4

Store in the fridge for 3-4 days.