FOOD TO SHARE

Too good to keep to ourselves. Try it and pass it on

Bean puttanesca Autumn days call for good, hearty stews, even better when they don't need hours of stove time. Bean puttanesca Serves 2 2-3 tbsp olive oil, plus extra to serve 6 anchovy fillets 1 large red onion, finely sliced 2 garlic cloves, finely sliced 50g capers 1 red chilli, deseeded, or 1 tsp dried chilli flakes 70g pitted Kalamata olives, half left whole, the rest chopped in half 400g can of chopped tomatoes ½ tsp caster sugar or honey 700g jar queen butter beans Large bunch of flat-leaf parsley, chopped 1 Heat 2 tbsp of the olive oil in a frying pan over a medium–high heat. Add the anchovy fillets, whole, and let them cook off and reduce for about 2 mins. Once they have cooked down and shrunk slightly, add the onion. You…

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The Simple Things (Digital) - 1 Issue, October 2023

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