Butter Bean Caponata

4.5
7
Notes
30 mins cook
A hearty Sicilian veggie stew with aubergines, tomatoes, queen butter beans and tangy olives and capers.
Gigi Grassia

Gigi Grassia

Butter Bean Caponata
Serves
2
Aubergine
White Onion
Celery Stalk
Vine Tomato
Pitted Green Olive
Capers
Apple Cider Vinegar
Light Brown Sugar
Fresh Basil
Cooked Drained Queen Butter Beans
Extra Virgin Olive Oil
Toasted Sourdough

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    Notes
    (6)

    B
    Becky P.
    9 days ago
    I added a small amount of grated garlic and reduced the butterbeans by 50% - Used the full amount mentioned and it was way too many for the sauce so removed some.
    M
    Melanie C.
    22 days ago
    Great recipe. I don't have an air fryer so just used a frying pan. Tinned chopped tomatoes and canalini beans work well. Served with low fat sausages for extra protein!!
    B
    Beth P.
    22 days ago
    Absolutely lush! Followed the recipe and used a jar Bold Bean Co beans - trust the process
    K
    Katherine D.
    23 days ago
    This was really lovely - so flavourful. I did question the bean quantity though - when I upped the recipe to serve 4, the recipe calls for 1kg of drained butterbeans - 1kg of drained butterbeans was a vast amount, to the point where I only put about 600g in but even then it threw the ratios off so much, I had to fish some of them back out as it was just 99.9% beans.
    J
    Juan B.
    20 days ago
    Yes, the amount of beans in this doesn't seem right.
    M
    Marta T.
    3 months ago
    Wonderfull, I added pasta, not much, and chili fried shrimps for garnish.
    K
    Kathryn J.
    4 months ago
    Delicious and the leftovers tasted even better the next day!

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