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
  1. 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 

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