Spicy Nduja & Tomato Braised Butterbeans
Creamy butterbeans are brilliant for soaking up big flavours, like in this brothy stew flavoured with sweet roast tomatoes and spicy nduja. Top with lemon zest and herbs for freshness, and the cool tang of Greek yoghurt spiked with a little chilli oil.
This is an adapted version of a recipe I originally created for Farmdrop and used Bold Bean Co’s delicious butterbeans. It would also work well with chickpeas, you can use sobrasada instead of nduja if you like, and chuck in some sliced red or yellow pepper too if you have some to hand.
Serves 2-3
Ready in around 45 minutes
Ingredients:
500g mixed colour cherry tomatoes
1 medium red onion
1 x 700g jar butter beans
150ml chicken stock
60g nduja
Zest and juice of ½ lemon
A small handful of chopped soft herbs - parsley, mint, basil, dill all work
Salt & Olive Oil
Greek yoghurt and chilli oil to serve (optional)
Method:
Preheat the oven to 220℃/200℃ fan. Peel and slice the onion into thin wedges and place along with the whole tomatoes in an oven proof casserole dish. Drizzle generously with olive oil and sprinkle with salt. Cook for 20-25 minutes until tomatoes are slightly charred and collapsing and the onion has softened.
Add the drained butterbeans, nduja in small balls and chicken stock and put on the hob, bring to a rolling boil then turn down to a low boil for 15 minutes, until some of the liquid has absorbed and you have a rich red broth.
Serve topped with a squeeze of lemon juice, the zest and chopped herbs, along with a dollop of yoghurt and chilli oil if you like.