Butter Beans and Rosemary in Tangy Tomato Sauce is a wonderful (tangy) warming, comforting gluten-free, vegan meal. A great way to cook butter beans and rosemary is one of my favourite hard herbs. The scent and flavour or rosemary perfectly compliment the butter beans and tangy tomato sauce.

Butter beans hold their shape and have a wonderful soft texture – no matter how long you cook them. This magical, soft texture is probably why they are called butter beans. It is this quality that makes butter beans perfect for long, slow cooking.

The perfect accompaniment to Butter Beans and Rosemary in Tangy Tomato Sauce is Crispy Roast Potatoes. Perfect partners for a little Spanish tapas? For a quicker, low fat option Basics – Perfect Plain Rice is a great foil for the rich sauce.

Allergy Information – Butter Beans and Rosemary in Tangy Tomato Sauce

Butter Beans and Rosemary in Tangy Tomato Sauce is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, onion free, peanut free, sesame free, soya free, tree nut free.

Top Tips – Butter Beans and Rosemary in Tangy Tomato Sauce

Make sure the butter beans and rosemary crisp and brown at step 3. This crispiness add a divine taste and texture.

Recipe – Butter Beans and Rosemary in Tangy Tomato Sauce

Difficulty easy
Serves 4-6
Preparation time 10 minutes
Cooking time 45 minutes

Ingredients – Butter Beans and Rosemary in Tangy Tomato Sauce

2 tablespoons vegetable oil
0.25 teaspoon asafoetida
400 gram can of butter beans
10 grams rosemary (2-3 sprigs)
400 grams passata
1 tablespoon sherry vinegar
0.25 teaspoon sugar

Method – Butter Beans and Rosemary in Tangy Tomato Sauce

1. Heat the oil in a medium saucepan on a medium heat. Drain the butter beans. Finely chop the rosemary
2. When the oil is hot add the asafoetida and stir well. Cook for 30 seconds
3. Add the chopped rosemary and butter beans to the pan and mix well. Cook for a further few minutes until the butter beans and rosemary begin to crisp and brown. Add the passata. Rinse out the passata container with a few tablespoons of water to get all the juice and add to the pan
4. Cook on a low heat for around 40 minutes until the juice has reduced and thickened. Add the sherry vinegar and sugar and cook for a further two minutes
5. Serve with crispy roast potatoes or plain rice.