If a Greek and an Italian had a love affair, this may be the end result: creamy, tomatoey butter beans pepped up with fried ’nduja for a little bit of spice. Served with a number of parsley and crusty bread, it is a meal in itself, however the beans would additionally work brilliantly as a part of a meze. It’s the summer season tomato dream.
Gigantes with ’nduja
Prep 10 min
Cook dinner 40 min
Serves 4
3 tbsp olive oil
2 onions, peeled and finely chopped
3 carrots, peeled and sliced
3 celery sticks, trimmed and sliced
Sea salt and black pepper
90g ’nduja
2 tbsp tomato puree
2 400g tins butter beans (or a 700g jar), not drained
½ bunch flat-leaf parsley, finely chopped
200g cherry tomatoes on the vine
Crusty bread, to serve
Put a big, shallow casserole or deep, giant saucepan on a medium warmth. Add the oil, onions, carrots and celery, season generously and fry, stirring typically, for 5 minutes. Crumble within the ’nduja, flip up the warmth and fry for an additional 5 minutes. Stir within the tomato puree adopted by the butter beans and their liquid, then pour in 150ml chilly water and stir in many of the chopped parsley. Nestle within the tomatoes nonetheless on their vines and go away to bubble away gently for about quarter-hour.
In the meantime, activate the grill to excessive. When all the pieces within the pan is tender, and the liquid has lowered barely and turned wealthy, switch the pan to the oven and grill for 3 to 5 minutes, till a beautiful crust kinds on prime.
Scatter over the remaining chopped parsley, and serve with chunks of crusty bread for mopping up all these juices.