Empty My Fridge
Nduja Borlotti Beans
Ingredients
- Butter2 tbsp
- Olive oil1 tbsp
- Onion1
- Garlic3 cloves
- Chili pepper1
- Smoked paprika1 tsp
- Tomato2 tbsp
- Vegan nduja paste2 tbsp
- Balsamic vinegar1 tbsp
- Cherry tomato400 g
- Borlotti bean2 x 400 g
- Kalamata olive60 g
- Burrata cheese200 g
- Parsley10 g
- Tarragon10 g
- Lemon1
- Extra virgin olive oil3 tbsp
Instructions
- Dice the onion, mince the garlic, finely chop the deseeded chilli and halve the cherry tomatoes.
- Heat the butter and olive oil in a pan over medium heat. Add the onion with a pinch of salt and cook for 8 minutes until soft and starting to caramelise. Add the garlic, chilli and smoked paprika and cook for 2 minutes. Stir in the tomato purée, nduja paste and balsamic vinegar.
- Add the cherry tomatoes, borlotti beans, olives and 100ml water. Bring to a simmer and cook for 10 minutes until thick and saucy. Taste and season.
- Finely chop the parsley and tarragon, put them in a small bowl, add the zest and juice of the lemon and the extra virgin olive oil, and stir.
- Tear the burrata over the warm beans, season with black pepper and drizzle with the herb oil.
Summarized from BOSH!'s video. Watch it for the details.
More recipes with
GarlicOnionTomatoLemonCherry tomatoOliveKalamata oliveBurrata cheese
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