- 540g jar large butter beans
- 500g tomato, peeled and cored
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 red chilli
- bunch basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 1 garlic clove
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp red wine vinegar
Drain and rinse the butter beans and place in a mixing bowl. Chop the tomatoes and add to the beans. Place the chilli, basil (reserving a few small leaves) garlic, olive oil and vinegar in the small bowl of a food processor then whizz until smooth. Add to the tomatoes and beans, season and mix. Serve scattered with a few small leaves.
To peel tomatoes easily, make a small cross in the base and tip them into a bowl. Pour hot water from a kettle over them and leave for 10 secs. Remove, then when cool enough to handle, slip off the skins.