Ok, yes, tinned beans are easy anyway, but sometimes you want more than just a plain bean.

1 tin butter beans

Extra virgin olive oil

2 chopped fresh tomatoes, medium sized (PLEASE don’t refrigerate your tomatoes, it ruins their structure) or 2 canned plum tomatoes, broken up

2 heaped tbs tomato puree

1/2-1 tsp salt

water

Drain the beans, gently heat the oil in a wide pan and add the beans.

Heat and stir until the beans are coated in oil.

Put in your chopped tomatoes and mix, then simmer for about 5 minutes on low.

Move the beans to one side of the pan, and put the tomato puree on the other.

Toast the puree until darkens and you can smell it, then stir it into the beans.

Add your salt.

Add maybe 4 tbs of water, give it another mix and simmer until the water has gone.

It’s meant to be rich and jammy, not overly saucy but you can add a little more water if you like sauce.

I had mine with cooked then griddled carrots and a garlicky fresh mint dressing.