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Butter beans with wine, tomatoes, anchovies & dill

Butter beans with wine, tomatoes, anchovies & dill

By Anna Volkova
10’ Prep time
25’ Cook time
35’ Total time
368 Calories
2 Serving

Summary

Serve these hot, warm, or at room temperature. the beans will soak up the dressing as they sit. you can double the recipe using the whole jar of beans and all the dill, then enjoy the leftovers for lunch next day.
Anna Volkova 0 Followers

Step by Step

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Step 1

Heat the oil in a heavy-bottomed saucepan and fry the onion with a pinch of salt for 5 minutes until softened. Add the garlic and fry for 1 minute more. Pour in the wine and let it bubble away until reduced by ⅔, then stir in the tomato paste and anchovies and mix to coat the onions.
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Step 2

Tip the tomatoes (off the vine), into the pan and cook over a medium-high heat for 10-12 minutes, until the tomatoes have softened and burst to make the sauce.
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Step 3

Stir in the butter beans and stir to coat with the sauce. Cook for a few minutes to heat through until piping hot, then season and scatter with the dill to serve.

Ingredient

  • Olive oil
    Olive oil
    1 tbsp
  • Cherry vine tomatoes
    Cherry vine tomatoes
    270 grams
  • Dry white wine
    Dry white wine
    100 mls
  • Bold bean co queen butter beans
    Bold bean co queen butter beans
    700 grams
  • Cooks’ ingredients sun dried tomato paste
    Cooks’ ingredients sun dried tomato paste
    1.5 tbsp
  • Small onions
    Small onions
    1
  • Garlic clove
    Garlic clove
    1 clove/s
  • Anchovies
    Anchovies
    3
  • Dill
    Dill
    20 grams

Nutrition Facts

View nutrition facts
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