Butter beans with wine, tomatoes, anchovies & dill

Step by Step

Step 1

Heat the oil in a heavy-bottomed saucepan and fry the onion with a pinch of salt for 5 minutes until softened. Add the garlic and fry for 1 minute more. Pour in the wine and let it bubble away until reduced by ⅔, then stir in the tomato paste and anchovies and mix to coat the onions.

Step 2

Tip the tomatoes (off the vine), into the pan and cook over a medium-high heat for 10-12 minutes, until the tomatoes have softened and burst to make the sauce.

Step 3

Stir in the butter beans and stir to coat with the sauce. Cook for a few minutes to heat through until piping hot, then season and scatter with the dill to serve.