Brothy Beans & Buffalo Mozzarella with Elizabeth Hewson of Saturday Night Pasta!!

This is a lovely little recipe to have up your sleeve as we emerge into the warmer months. It has the promise of summer but still holds the reassurance of winter. Canned beans area staple in most houses and with the addition of a few ingredients, they can be transformed into a delicious meal in moments!

INGREDIENTS

Serves 1 for lunch, or two as a side.

1 tbs extra virgin olive oil, plus extra to drizzle

150 g or so of cherry tomatoes

2 cloves garlic, smashed

1 lemonPinch salt

8 fat basil leaves, plus extra to garnish

250 ml (1 cup) GOOD BONES Chicken Broth or NO BONES Vegetable Broth

1 x 400 ml can butter beans, drained and rinsed

1 x 100g ball buffalo mozzarella

Crusty bread to serve

METHOD

  • Place a small pot with deep sides over medium low heat. Add oil, whole cherry tomatoes, garlic cloves, one peel of the lemon (leaving the rest aside for later) and a good pinch of salt. Toss everything together and leave to cook for 3 minutes, giving the pan a swirl every so often to avoid tomatoes catching on the bottom of the plan.

  • Pour in GOOD BONES Broth along with basil leaves and slow bring to a simmer. Simmer for around 5 minutes to allow flavours to come together. At this stage your tomatoes will be collapsing and releasing their beautiful juices.

  • Add drained beans to your fragrant broth. Gently warm for a further 5 minutes. You do not want this to be a rapid boil. It’s gentle cooking. Turn off heat. Taste and adjust seasoning.

  • Leave beans to slightly cool in the broth for 5 or so minutes. Remove garlic cloves and lemon peel.

  • Serve into a shallow bowl. Grate over remaining zest of lemon, along with a spritz of lemon juice. Break open a ball of mozzarella and place on top of beans.

  • Garnish with basil leaves and a good lick of olive oil.

  • Serve with crusty bread rubbed in garlic, dressed in oil and chargrilled.

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