Spicy Butter Beans with Crispy Garlic and Toasted Almonds

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October 14, 2020

Love Canned Food ambassador, Phil Vickery, has come up with the perfect, warming mid-week vegetarian dish that’ll make your day when the nights are getting colder. Phil’s top tip for this dish is to serve with crusty bread to mop up all those delicious, garlicky juices.

  • Prep: 15 mins
  • Cook: 10 mins
  • Serves: 4 servings


1Heat the oil in a pan and add the onions and garlic and soften for a couple of minutes

2Next add the butter beans, canned tomatoes, tomato puree, chilli flakes and the vegetable stock cube

3Bring to the simmer and cook for 10 minutes or until the onions are soft

4Once cooked to a stew consistency remove from the heat and stir in the ripe tomatoes

5Meanwhile, heat the remaining oil in another frying pan and add the garlic and cook until it’s coloured and crispy, but not burnt

6Serve the stew in bowls topped with almonds and crisp garlic shards


For the Butter Beans

400 g Canned Butter Beans

400 g Canned Tomatoes

4 tbsp Olive Oil

2 Small onions, finely chopped

2 Garlic Cloves, finely chopped

1 tbsp Tomato Puree

1 Vegetable Stock Cube

4 Ripe Tomatoes

1 Pinch Chilli Flakes

For the garlic and almonds

2 tbsp Olive Oil

4 Garlic Cloves, peeled and sliced

100 g Toasted flaked almonds