These butter beans in tomato, olive and caper sauce are perfect for a weeknight meal.
Ingredients
- 1 tbsp olive oil plus extra for drizzling
- 2 garlic cloves crushed
- Pinch of chili red pepper flakes
- Pinch of dried oregano
- 100 g pitted black olives roughly sliced
- 2 tbsp jarred capers plus 1 tbsp of the brine
- 400 g good-quality passata sieved tomatoes
- Pinch of granulated sugar
- 2x400 g cans of butter beans/lima beans or use jarred if you can find them
- Generous pinch of flaky sea salt and black pepper
- Handful of flat-leaf parsley chopped, to serve
Instructions
- Add the oil, garlic, chilli and oregano to a pan and cook for 2 minutes over a medium heat until fragrant.
- Stir in the olives and capers, with the tablespoon of brine from the jar. Pour in the passata and sugar.
- Stir in the butter beans, then simmer over a medium-high heat for 10–15 minutes, stirring occasionally.
- Remove from the heat and season with salt and pepper. Scatter over the parsley just before serving and drizzle with a little extra olive oil.