Tomato beans, your way

This dish is less of a recipe and more of an adaptable framework, depending on what's in the fridge! Any tin of beans will do, though butter beans are the author Elizabeth Hewson's favourite. Add a handful of leftover herbs and a dollop of Greek yoghurt or any cheese lying about. Some kim chi or a fried egg also work brilliantly well. The point is, Elizabeth remarks, "make it your own!"

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 1 tbsp olive oil, plus extra to serve
• 2 tbsp butter
• 4 garlic cloves, finely chopped
• 3 tbsp tomato paste
• 2 x 400 g canned beans, drained and rinsed
• 2 x 400 g can cherry tomatoes
• A pinch caster sugar
• ½ tsp salt
• 2 tsp red wine vinegar (or lemon juice)
• 60 g baby spinach leaves
• Lemon zest, chilli flakes (optional), torn herb leaves, cheese, to serve (see Note)
• Crusty bread, to serve

Instructions

1. Heat olive oil and butter in a medium saucepan over medium heat. Add the garlic and cook for 30 seconds, followed by the tomato paste. Cook, stirring well, until the tomato paste is deep red. Add the beans, using the back of a potato spoon (or a potato masher) to roughly break half of the beans up. Stir through the cherry tomatoes, sugar, salt and red wine vinegar. Taste and season to your preference.
2. Reduce the heat and simmer for 5 minutes. Stir through the baby spinach leaves and allow to wilt, then remove from the heat. Ladle the tomato beans between bowls. Sprinkle with lemon zest, chilli flakes (if using), herbs and cheese. Serve with crusty bread on the side.

Note

Try dill, basil, mint, or parsley leaves. Ricotta, mozzarella, parmesan or feta cheese work great for this recipe or even a dollop of Greek yoghurt will work wonderfully too!

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.