INGREDIENTS
- 2–3 tablespoons olive oil, plus extra
to serve - 6 anchovy fillets (or 100g
smoked streaky bacon or 60g
diced pancetta. If using pork, make
sure to fry it off until beginning to
crisp before adding your onion) - 1 large red onion, finely sliced
- 2 garlic cloves, finely sliced
- 50g capers
- 1 red chilli, deseeded, or 1 teaspoon
dried chilli flakes - 70g pitted Kalamata olives,
half left whole, half chopped in half - 400g can chopped tomatoes
- ½ teaspoon white caster sugar or
honey (to balance the acidity) - 700g jar Queen Butter Beans with
their bean stock - Large bunch of flat-leaf parsley (about
30g), chopped
METHOD
Heat 2 tablespoons of the olive oil in a frying pan over a medium–high
heat. Add the anchovy fillets, whole, and let them cook off and reduce
for about 2 minutes. Once they have cooked down and shrunk slightly,
add the onion. You may need to add another tablespoon of olive oil at
this point to ensure the onion gets well coated. Continue to stir until
the onion has caramelised and is becoming translucent. Add the garlic,
capers, chilli and olives and continue to stir for 2 minutes.
Next, add the can of chopped tomatoes and the sugar or honey. Stir and
simmer, still over a medium–high heat, for 3–5 minutes. Next, add the
beans to the pan, along with their bean stock. Continue to simmer for
another 5 minutes until the sauce thickens.
Serve with chopped parsley and a generous glug of olive oil.
This recipe is taken from Bold Beans by Amelia Christie-Miller, published by Kyle Books. Buy the book at octopusbooks.co.uk
