A fresher take on the classic baked beans.
INGREDIENTS
1 can butter beans, drained
1 garlic cloves, thinly sliced
1/2 preserved lemon, flash removed and skin diced
2 large ripe tomatoes, grated & skin discard
Extra-virgin olive oil
Coriander leaves, for garnish
Salt
Black pepper
METHOD
In a frying pan, over low heat, add a good club of olive oil, the garlic and preserved lemon. Sauté until fragrant and the garlic is slightly golden.
Add the butter beans and cook for further 5 minutes over low heat, to allow the beans to absorb the flavours.
Meanwhile, in bowl, place the grated tomatoes and season them with salt and a crack of black pepper.
Add the grated tomatoes to the beans and, over medium heat, cook them for 2-3 minutes or until the sauce thickens up.
Check for seasoning and transfer them to a serving plate.
Top the bean with coriander leaves and an extra drizzle of olive oil.
COOKING TIPS: the beans will taste even better the day after, even cold.
