Creamy tomato butterbeans

A simple, hearty dish that brings out the best in butter beans with slow-cooked onions and a flavourful tomato base. So much tastier than baked beans and you can just sue them in the same say - on sourdough toast with cheese, or they're great as part of a cooked breakfast.

Ingredients

Serves 4 as a side

• 1 large onion, halved and thinly sliced into half-moons

• 1 garlic clove, finely grated or chopped

• 1 x 700g jar Bold Beans butter beans (or two tins), including the bean water/stock

• ½ tsp dried oregano

• 1 tsp paprika

• 1.5 tbsp double concentrate tomato purée

• ½ tsp sea salt

• A crack of black pepper

Method

1. Heat a generous drizzle of olive oil in a large pan over low heat. Add the onions and cook slowly for about 20 minutes until soft and caramelised.

2. Stir in the garlic and cook for another couple of minutes until fragrant.

3. Sprinkle in the oregano and paprika, stirring for a few seconds to release their aroma.

4. Tip in the butter beans along with their water/stock, then stir in the tomato purée.

5. Simmer gently for 15 minutes, allowing the flavours to meld together.

6. Season with sea salt and a crack of black pepper to taste.