Summer Butter Beans


  • 3 Tablespoons of Olive Oil
  • 3 Cloves of Garlic, Minced
  • 2 Shallots, Diced
  • Large Handful of Fresh Basil
  • 200g of Cherry Tomatoes, Halved
  • 1/2 Cup of Stock (125ml)
  • 1 Tin of Butter Beans (240g Drained Weight) or Cooked Butter Beans
  • Sea Salt & Pepper

These summer butter beans are such a gorgeous warm addition to a table full of salads. They have so much flavour and the sauce is perfect for dipping some sourdough in. They taste great reheated the next day or turn leftovers into a salad.

Drain and rinse the beans and set them aside.

Add the olive oil to a pan on medium heat. Add in the garlic and shallots and cook for about 2 minutesuntil starting to soften.

Finely chop the basil and add it to the pan with the tomatoes. Cook for a few minutes, stirring often, just until the tomatoes are starting to soften.

Pour in the stock and let it all simmer for 3-4 minutes.

Add the butter beans. Cook for a few minutes until heated through. Season well with salt and pepper and serve with some more fresh basil sprinkled on top.