Ingredients
The following ingredients have 4 Servings
- 375g packet dried butter beans, soaked in cold water overnight
- 1/2 cup (125ml) olive oil
- 1 onion, thinly sliced
- 1 tsp allspice
- 1 tsp ground cumin
- 1 1/2 tsp smoked paprika (pimenton)*
- 1/2 tsp ground turmeric
- 2 tbs tomato paste
- 1/2 cup (110g) caster sugar
- 1 cup (250ml) red wine vinegar
- 2 x 400g cans chopped tomatoes
- Toasted ciabatta, to serve
Instruction
- Place beans in a large bowl and cover with water. Leave to soak overnight.
- Drain the beans from their soaking liquid and transfer to a saucepan. Cover with water and bring to the boil, then simmer for 45 minutes to 1 hour until tender. Drain.
- Meanwhile, heat the oil in a large saucepan over a low heat, add onion and cook, stirring, for 6-8 minutes until onion starts to turn transparent. Increase heat to medium and add the allspice, cumin, paprika, turmeric and 1 tsp each pepper and salt, and cook, stirring constantly, for 3-4 minutes. Add the tomato paste and cook, stirring constantly, for 1 minute. Add the sugar and vinegar, and stir until the sugar dissolves, then cook, stirring frequently, for 15 minutes until reduced and sticky.
- Add the tomato and 400ml water to the pan, increase heat to medium-high and bring to the boil. Cook, stirring frequently, for 6-8 minutes until combined.
- Reduce heat to medium and add the drained beans. Cook for 15-20 minutes until the sauce has slightly reduced. Adjust seasoning and serve with toast.
