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.
Website: www.cooktastesmile.co.uk
Twitter: @cooktastesmile
Butterbeans in a rich tomato sauce with crispy sage.
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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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Ingredients:
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.
