Simple, cosy, and heavy on the garlic (as it should be).
(Serves 2)
Ingredients
1 tbsp extra virgin olive oil
1 tbsp butter
½ tsp garlic salt
½ tsp caster sugar
2-4 cloves garlic, finely chopped
½ brown onion, finely chopped
1 tbsp tomato paste
400g tin butter beans*, rinsed
400g tin tomatoes**
1 tbsp lemon juice
Cracked black pepper
To Serve (highly recommended)
A good drizzle of olive oil
Fresh parsley, chopped
Lemon zest
Optional extras: ricotta or burrata
Method
- Pop a medium saucepan on the stove over medium heat. Add the olive oil and butter and let everything melt together.
- Toss in the onion and cook it down until soft and sweet (about 5–7 minutes). Add the garlic and cook for another minute or two until it smells incredible.
- Stir through the tomato paste and garlic salt, letting it coat everything nicely.
Add the beans and gently mash about half of them, this gives you that creamy, hearty texture without any extra fuss. - Pour in the tomatoes, sprinkle in the sugar, and give it all a good stir. Let it simmer away for 15–20 minutes until thickened and looking like a proper cosy stew.
- Stir through the baby spinach and let it wilt (about 1–2 minutes).
- Take it off the heat and stir through the lemon juice. Have a taste and adjust seasoning if needed.
- Spoon into bowls, finish with a drizzle of olive oil, fresh herbs, and a bit of lemon zest. Add a dollop of ricotta or burrata if you’re feeling fancy.
Serve with crusty bread or toast. Non-negotiable for scooping.
* Any beans will do here, cannellini, borlotti, whatever’s in the pantry.
** Use whatever tomatoes you’ve got: diced, crushed, cherry... no stress.
