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Prep time
5 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
Spicy tomato beans with ‘Nduja. Super fast yet fancy looking and next-level delicious. Creamy butter beans coated in a velvety, spicy tomato sauce, a 20 minute midweek wonder that feels like a hug in a bowl. Serve with some crusty bread for a funky dinner.
—Anna Chwistek | Serving Dumplings
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Ingredients
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1 tablespoon
olive oil
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1
shallot, minced
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4
garlic cloves, minced
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1/2 teaspoon
salt
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1 teaspoon
each: black pepper, Italian seasoning
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3 tablespoons
double concentrated tomato paste
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3 ounces
'Nduja salami, less or more to taste
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1 cup
chicken broth
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3/4 cup
heavy cream
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1/4 cup
grated Parmesan
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3
cans (14 oz each) butter beans, drained and rinsed
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1 tablespoon
lemon juice
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2 tablespoons
chopped parsley
Directions
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Add olive oil to a skillet set on medium heat. Add garlic and shallot, cook for about 2 minutes, or until fragrant and translucent. Add salt, pepper, Italian seasoning and tomato paste. Stir until incorporated. Add 'Nduja and stir until dissolved.
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Pour in broth and bring to a boil. Add heavy cream and Parmesan, mix to combine. Add the beans and mix until combined. Sprinkle with lemon juice and simmer everything until the sauce looks smooth and glossy, for about 5 minutes.
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Garnish with parsley. Serve right away with some freshly grated Parmesan on top and crusty bread on the side. Enjoy!
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