Batch-cooked creamy paprika butterbeans | Schwartz

Ingredients

• 2 tbsp olive oil
• 2 onion, finely chopped
• 2 red pepper, finely diced
• 4 tsp paprika
• 4 tsp garlic granules
• 350 g cherry tomatoes, halved
• 2 tbsp tomato puree
• 2 700g butterbeans from a jar or 4 x 400g tins butterbeans
• 250 ml water
• 2 lemon, zest
• 100 g Creme fraiche or cream cheese
• Salt and pepper to taste
• 50 g Parmesan, finely grated
• 20 g fresh parsley, finely chopped (optional)
• Extra virgin olive oil to serve
• Grilled ciabatta to serve