tomato and kale butter beans
- 2 tablespoons extra virgin olive oil
- 1 red onion, finely chopped
- 2 cloves garlic, crushed
- sea salt and cracked black pepper
- 2 x 400g cans butter (lima) beans, rinsed and drained
- 400g can chopped tomatoes
- ½ cup (125ml) water
- 1 teaspoon finely grated lemon rind
- 2 cups (50g) chopped kale leaves
- finely grated pecorino, to serve
- Heat the oil in a large deep-sided frying pan over medium heat. Add the onion, garlic, salt and pepper and cook, stirring, for 5 minutes or until softened. Add the beans, tomato, water and lemon rind, cover with a lid and cook for 20 minutes or until slightly reduced and thickened. Add the kale and toss until wilted. Top with pecorino to serve. Serves 4
Photography: Chris Court
© DONNA HAY GROUP
