Autumnal Butterbean Stew by Cook Taste Smile

Recipe taken from: 'Cook. Taste. Autumn. Smile.' - Multi-Touch eBook for iPad

Written by Alex Yandell

Photography by Edward Taylor

'Cook. Taste. Autumn. Smile.' is now available on the iBookstore for £4.99.


Twitter: @cooktastesmile

Butterbeans in a rich tomato sauce with crispy sage.

A hearty recipe from: 'Cook. Taste. Autumn. Smile.' - Multi-Touch eBook for iPad 

Written by Alex Yandell 

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Photography by Edward Taylor

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4 tbsp. extra virgin olive oil

2 cloves of garlic, finely chopped

A glass of red wine

2 tins (800g) chopped tomatoes

1 tbsp. sage, finely chopped, plus extra leaves to fry

1 tbsp. fresh or dried rosemary, finely chopped

2 tins (480g drained) of butterbeans

Sea salt and black pepper

1. In a large saucepan, fry the garlic in oil for 30 seconds over a medium heat.

2. Add the red wine and simmer for a couple of minutes.

3. Add the tomatoes, chopped sage, and rosemary.

4. Cook over a medium heat for 20 minutes, until thickened, stirring occasionally.

5. Add the butterbeans and cook for a further 20 minutes over a medium-low heat.

6 Season to taste.

7. Meanwhile, fry the sage leaves in the remaining oil over a medium heat until crisp.

8. Remove the crispy leaves from the pan and drain them on kitchen paper.

9. Serve the butter beans with a sprinkling of the crispy sage leaves.

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