• 1 large onion, finely chopped
  • 1 clove garlic, crushed
  • butter
  • 1 tbsp red wine vinegar
  • 200g tin chopped tomatoes
  • 400g tin butter beans, rinsed and drained
  • a handful flat-leaf parsley or basil, leaves roughly chopped
  • 4 slices sourdough, toasted
  • to serve parmesan or vegetarian alternative, (optional)


  • STEP 1

    Cook the onion and garlic, in a large knob of butter, until soft. Stir in the vinegar and cook until it evaporates. Add the tomatoes and a splash of water and simmer for 10 minutes until thickened. Add the beans and cook until piping hot. Stir in most of the parsley.

  • STEP 2

    Butter the toast and pile on the beans. Finish with some grated parmesan if you like.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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