Puttanesca Beans
Puttanesca Beans



  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 6 anchovy fillets from a tin
  • 4 x 400g tins of chopped tomatoes
  • 1 tbsp tomato puree
  • 3 tbsp capers
  • Handful of black olives
  • 2 x 400g tins of butter beans or similar
  • 300g frozen spinach balls, defrosted
  • Parmesan, to serve
  • Fry the onion and garlic in a splash of oil for 5 mins, then add the anchovies and cook until everything has softened nicely. Add the tomatoes and puree, then cook for 30 mins to reduce and thicken. Toss in the capers and olives, and cook for 10 mins more.
  • Drain and rinse the beans, then add to the sauce to warm through. Add the spinach and stir, then season to taste and serve with plenty of grated parmesan.
1 hr
4 serving

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