Butter Beans in Balsamic Cherry Tomato Sauce
Plump and buttery beans and briny capers bathe in a juicy cherry tomato sauce laced with sharp and fruity balsamic vinegar.
Servings: 4 people
Equipment
- This is an affiliate link.Stainless steel pan
Ingredients
- 2 tbsp This is an affiliate link.olive oil
- 250g / 1/2lb ripe cherry tomatoes cut in half
- 3 cloves garlic minced
- 2-3 tbsp capers
- 2 tbsp balsamic vinegar
- 400g / 14oz canned butter beans drained
- Salt to taste
- 2 tbsp This is an affiliate link.Parmesan cheese for serving
- 1 tbsp fresh parsley or basil for garnish
Instructions
- Heat the olive oil in a frying pan, then add the halved cherry tomatoes and cook them over medium high heat until they blister, and start to release juice, then season with salt and add the minced garlic and cook for 30 seconds.
- Now bring the capers into the pan together with the splash of the balsamic vinegar and cook for a minute. Add the drained butter beans and lower the hear, cook the beans until they are warmed through and coated in the sauce. Add more salt if needed. Garnish with fresh chopped parsley or basil. Serve with a sprinkling of grated Parmesan cheese.
Nutrition
Calories: 174kcal | Carbohydrates: 20g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 7473mg | Potassium: 385mg | Fiber: 5g | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 16mg | Calcium: 71mg | Iron: 3mg