Smashed Beans with Caponata
"Caponata is a mixture of all my favourite vegetables and so spreading it on some of my favourite (mashed) beans seemed an obvious pairing. This is delicious, rich and wholesome - serve it with some crusty sourdough and I promise it will make you very happy." This is an EXCLUSIVE recipe from Natalia's cookbook - Cooking Fast and Slow.
Source: Bold Bean Co
Ingredients
- aubergine, cut into 1-2cm cubes
- olive oil
- courgette, cut into 1-2cm dice
- shallot, diced
- red pepper, deseeded and diced
- garlic cloves, finely chopped or grated
- red chilli, diced
- x400g tin chopped tomatoes
- chopped green olives
- capers
- heaped tbsp raisins
- vegetable stock
- toasted pine nuts
- Handful of fresh parsley leaves
- Handful of fresh basil leaves
- Sourdough or your bread of choice, to serve
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- jar Organic White Beans or 2 x 400g tins cannellini beans, drained and rinsed
- olive oil, plus extra for drizzling
- shallot, roughly chopped
- garlic cloves, roughly chopped
- Juice of ½ lemon