Slow Roasted Tomato Beans

This is the perfect, quick store cupboard recipe! It only uses 6 ingredients, and it's ready in about 15 minutes. You can swap the butter beans for any bean really, e.g. chickpea or cannellini would both be delicious. It also makes great leftovers, so I'd definitely recommend making more than you think you'll need!

This is a sponsored post by Isle of Wight Tomatoes - all views and opinions expressed in this post are my personal view. I love this recipe and hope you will too!

What ingredients do you need for this dish (includes possible substitutions)? 

Garlic: add as much as you want!

Tomato paste: this is essential to the recipe.

Slow roasted tomatoes (by Isle of Wight Tomatoes): I use these slow roasted tomatoes!

Butter beans: can be swapped for chickpeas or cannellini beans.

Cream cheese: ideally use a full fat variety here. The reduced fat ones sometimes have a tendency to split!

Parmesan (or vegetarian Italian hard cheese): any hard cheese would be delicious here!

What to serve this with? 

This is great served with some crusty bread!

Instructions 

Fry garlic and tomato paste

In a large frying pan over a low-medium heat, add 1-2 tbsp of oil. Once hot, add the garlic and tomato paste. Cook until golden, about 2 minutes. Stir regularly. 

Add the rest of the ingredients

Add the butter beans, cream cheese, slow roasted tomatoes, water and parmesan. Stir well to combine, until the parmesan is melted. Taste for seasoning, top with basil if using, and that’s everything! 

FAQ 

What’s the best way to store this dish? 

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob. 

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.