Breads & Bakingdeliciouslyella
One-Pan Tomato & Saffron Butter Beans
This easy one-pan dish delivered big flavour with minimal effort. Charred cherry tomatoes are cooked with fragrant saffron and smoky paprika to create a rich, flavoursome sauce. Hearty, satisfying and packed with plant-protein, it's perfect served with a hunk of sourdough or focaccia for scooping up every last spoonful.
👥 2 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●casserole dish
- ●bowl
📝 Preparation Steps
1
Steep the saffron in 2 tablespoons boiling water and set aside.
saffron1 pinch
2
Warm a medium frying pan over high heat and add 1 tablespoon olive oil. Add the tomatoes and cook for 3–⏱️ 4 minutes until softened and the skins are just beginning to split. Remove from the heat, season generously and set aside.
olive oil2 tablespoons
3
Warm a shallow casserole dish or sauté pan over medium–low heat and add the remaining 1 tablespoon olive oil. Add the garlic and cook for 2–⏱️ 3 minutes until fragrant.
olive oil2 tablespoonsgarlic2 cloves
4
Add the onion with a pinch of salt and cook for 15–⏱️ 20 minutes, stirring frequently, until softened and golden. Stir through the paprika and tomato purée and cook for ⏱️ 1 minute.
onion1tomato purée1 tablespoon
5
Add the butterbeans, the stock from the jar, green beans, saffron and soaking liquid, along with 100–150ml water. Simmer for 10–⏱️ 15 minutes with the lid off until the sauce is glossy and slightly reduced. Stir through the charred tomatoes and season to taste.
saffron1 pinch
6
Divide between bowls and finish with the basil, a drizzle of olive oil and plenty of black pepper.
olive oil2 tablespoons
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