Charred Tomato Beans
This recipe is great for meal prep and goes excellently with some crusty bread!
Jump to recipeHow to Store
Transfer to an airtight container and store in the fridge for 3-5 days.
If you’re looking for another dish, be sure to try out these recipes:
Charred Tomato Beans
Ingredients
for the beans
- 300g cherry tomatoes
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 3 garlic cloves, minced
- ¼ tsp chilli flakes
- 2 tsp smoked paprika
- 1 tsp fresh rosemary, finely chopped
- 60g tomato paste
- 2 x 400g cans of white beans (including liquid, if unsalted!)
- 130g cashew cream (see recipe below) or double cream
- 1 tbsp oil (olive oil or other neutral oil)
- Salt and pepper, to taste
for the cashew cream
- 70g raw cashews
Method
- Make the cashew cream (if using), place the cashews in a small bowl and cover them with boiling water. Let soak for 10 minutes, then drain. Blend the soaked cashews with 80ml water until smooth. Set aside.
- Preheat the grill (broiler) to high. Place the cherry tomatoes on a baking tray and grill until blackened and blistered, about 5–7 minutes. Set aside.
- Heat 1 tbsp oil in a large pan over medium heat. Add the chopped onion and celery, cooking until softened (about 5 minutes).
- Stir in the garlic, chilli flakes, smoked paprika, rosemary, and tomato paste. Cook for another minute until fragrant.
- Pour in the canned beans (including the liquid, if unsalted!) and add the charred tomatoes. Stir well and bring to a gentle simmer. Note: if your beans come in salted water or you don't want to add the bean stock, then just add a splash of water instead.
- Stir in the cashew cream (or double cream). Simmer for 2 minutes to combine flavours.
- Taste and adjust seasoning with salt and pepper. Serve warm, optionally with crusty bread or over rice.
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