Ottolenghi Comfort: Butter beans with roasted cherry tomatoes recipe
This butter beans and tomato recipe is creamy magic to die for and comes from Ottolenghi's new Comfort cookbook.
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Cooking tools:
- Pepper mill
- Oven
- Baking sheet
- Parchment paper
- Stove
- Saucepan
- Mixing bowl
- Serving platter
- Wooden spoon
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 500g cherry tomatoes
- 85ml olive oil
- 1 onion (150g), finely diced
- 2 garlic cloves, thinly sliced
- 2 tsp dried oregano
- 2 tsp thyme leaves, roughly chopped, plus a few whole thyme leaves to garnish
- 1 tsp fennel seeds, toasted and lightly crushed
- 1 fresh bay leaf
- 80ml dry white wine
- 2 tsp smoked paprika
- 1 x 700g jar of good-quality butter beans, drained and rinsed
- Salt
- black pepper
- 75g thick Greek-style yoghurt
- Thick slices of sourdough (or any crusty) bread, toasted (optional)
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