Ingredients
- 1 Tbsp. olive oil
- 1/2 large onion, thinly sliced
- 14 oz. vine tomatoes, whole or halved/quartered
- 1.75 oz. olives, finely chopped
- 4 garlic cloves, minced
- 1 Tbsp. balsamic vinegar
- 1x 14 oz. tin of butter beans, drained
- 6.75 oz. vegetable stock
- 2 Tbsp. vegan pesto
Instructions
- Add 1/2 Tbsp oil to a pan and cook the onions until soft. Add another 1/2 Tbsp of oil to the pan along with the tomatoes, olives and garlic.
- After 5 minutes, once the tomatoes have softened, add the balsamic. Use a spoon to squish down the tomatoes to release their juices.
- After another 5 minutes of squishing and stirring over the heat, add the butter beans. Season well with salt and pepper and mix well to let them soak up some of the flavor from the pan.
- Pour in the veg stock and leave to simmer, stirring occasionally, for 10 minutes or until the liquid has reduced. Season to taste, add a pinch of sugar if needed.
- Serve, top with the pesto and enjoy!
Serves
2
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