Source: Nigel Slater’s recipe for butter beans, miso and tomato
Butter Beans, Miso and Tomato
Servings 2 people
- 3 spring onions sliced
- 2 tbsp vegetable oil
- 2 cloves garlic peeled and crushed
- 1 red chilli finely chopped
- 350 g tomatoes roughly chopped
- 2 tbsp dark miso
- 2 tins butter beans
- handful coriander roughly chopped
- 1 tsp black sesame seeds toasted
- 2 tsp golden sesame seeds toasted
Remove and discard the roots and the dark green tips from 3 spring onions, then slice the stems into thin rings. Warm 2 tbsp of groundnut or vegetable oil in a saucepan, add the spring onions and cook for 4 or 5 minutes until soft.
While the spring onions are cooking, peel and crush 2 small cloves of garlic and add them to the pan. Finely chop 1 hot red chilli and stir it in. Roughly chop 350g of tomatoes and also add them to the pan, continue cooking for 15-20 minutes until soft, stirring from time to time.
Stir 2 tbsp of dark miso into the tomatoes. Drain 2 x 400 cans of butter beans, and stir them in. Cover with a lid and simmer gently for 10-15 minutes. Then roughly chop a good handful of leaves and stir into the beans along with a seasoning of black pepper.
Toast 1 tsp of black sesame seeds and 2 tsp of golden sesame seeds in a dry shallow pan. When they smell warm and nutty, add 2 tsp of toasted sesame oil to the pan.
Serve with rice and spoon over the beans.