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One Pot Butter Bean Puttanesca
For our plant-based puttanesca sauce, we use finely chopped nori - otherwise known as dried seaweed - which adds a subtle taste of the sea. We also bulk out this comforting one-pot puttanesca with butter beans for protein.
Ingredients
Ingredients
- olive oil
- shallots, peeled + finely chopped
- garlic cloves, peeled + finely chopped
- chilli flakes
- capers
- nori, finely chopped (see notes)
- jar of butter beans, see notes
- tin of chopped tomatoes
- dark soy sauce, or tamari for GF (see notes)
- pitted black olives
- salt + pepper
- plant-based yoghurt, to serve (see notes)
- fresh parsley
- crusty bread, toasted
Method
- 1
Add a splash of olive oil to a deep pan or casserole pot over a medium heat. Once hot, add the shallots, garlic, chilli flakes, capers and nori, and fry for 5 minutes.
- 2
Next pour in the butter beans, including their juices from the jar, followed by the tin of chopped tomatoes and soy sauce. Turn the heat up, bring the sauce to a boil, then reduce the heat and simmer for 10 minutes.
- 3
Stir in the olives and season with salt and pepper to perfection.
- 4
Serve the butter bean puttanesca with a dollop of yoghurt and an extra drizzle of oil. Then sprinkle some pepper on top, followed by the parsley leaves - and scoop up with toasted bread. Yum!
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Community reviews
Rated 4.3 out of 5 from 3 reviews
- rootz
“sooo yummy and easy to cook!”
- Leigh
“I didn’t use the nori. it it was still very tasty”