These Puttanesca Butterbeans are my take on the classic Spaghetti Alla Puttanesca, which I grew up eating and love! Puttanesca is already a vegan friendly recipe, and we’re essentially replacing the spaghetti with butterbeans in this recipe and the result is a hearty, rich and delicious dish packed with plant protein.
Puttanesca Butterbeans
These Puttanesca Butterbeans are my take on the classic Spaghetti Alla Puttanesca, which I grew up eating and love! Puttanesca is already a vegan friendly recipe, and we're essentially replacing the spaghetti with butterbeans in this recipe and the result is a hearty, rich and delicious dish packed with plant protein.
Ingredients
- 2 tbsp olive oil
- 1 red or brown onion diced
- 3 cloves garlic minced
- 1 tbsp tomato puree/paste
- 1/2 tsp chilli flakes
- 40 g capers
- 80 g olives I used a mix of Kalamata and black olives
- 400 g tin whole or chopped tomatoes or passata
- 400 g tin butterbeans drained
- 2 handfuls fresh parsley chopped
Instructions
- Heat a large pot with the oil over a medium-high heat. Saute the onion and garlic for a few minutes.
- Add in the chilli flakes and tomato puree and cook for 1 minute.
- Add in the tin of tomatoes (if whole, mash them down with the back of a fork), capers, olives and butterbeans. Bring to a boil then reduce and simmer for 10 minutes.
- Stir in a handful of the chopped parsley. Serve with more fresh parsley, crusty bread and extra virgin olive oil. Enjoy!
1 Comment
Loving the simplicity of this recipe, so healthy & value for money. This is an absolute winner in my opinion. T.you