Caprese-Style Slow-Cooked Cherry Tomatoes & Butterbeans with Burrata

Name: Caprese-Style Slow-Cooked Cherry Tomatoes & Butterbeans with Burrata
Ingredients: 1 Tin butterbeans (drained, reserve half the liquid)400–500g seasonal cherry tomatoes; 1 burrata (for topping); 1 onion, diced; 5 cloves garlic, peeled and smashed; 1 stock cube (chicken or vegetable, optional); 2 tbsp sherry vinegar; 15 fresh basil leaves, torn; Irish flaked sea salt (for seasoning); 40 ml olive oil (plus extra for drizzling)

A rustic Italian-inspired dish with slow-cooked cherry tomatoes, creamy butterbeans, and fresh burrata. Simple, wholesome, and perfect for serving with crusty bread.

Ingredients

1 Tin butterbeans (drained, reserve half the liquid)400–500g seasonal cherry tomatoes
1 burrata (for topping)
1 onion, diced
5 cloves garlic, peeled and smashed
1 stock cube (chicken or vegetable, optional)
2 tbsp sherry vinegar
15 fresh basil leaves, torn
Irish flaked sea salt (for seasoning)
40 ml olive oil (plus extra for drizzling)

Method

Prepare the base

Heat 40ml olive oil in a large, heavy-bottomed pan or casserole dish over medium heat.
Dice the onion and garlic, then add them to the pan, cooking until the onion softens and becomes golden (about 5-7 minutes).

Cook the cherry tomatoes

Add the cherry tomatoes (about three-quarters of them) to the pan.
Stir well and cook until they begin to blister and burst, around 10 minutes.
You want them soft and juicy but still holding their shape.

Add the butterbeans

Stir in the butterbeans and half of the reserved liquid from the tin.
Add the remaining cherry tomatoes and mix well.
If using, crumble in the stock cube for added depth of flavor, and drizzle the sherry vinegar over the mixture.

Slow cook

Cover the pan with a lid and reduce the heat to low.
Allow the dish to slow cook for 30-40 minutes, stirring occasionally, until the tomatoes are fully softened, and the flavors have melded together. If the mixture seems too thick, add a splash of water or the rest of the butterbean liquid.

Add fresh basil:

Once the tomatoes have burst and the butterbeans are tender, tear in the fresh basil leaves and season with Irish flaked sea salt to taste.
Stir gently to combine.

To Serve

Spoon the slow-cooked mixture onto a warm platter.
Top with the burrata, allowing it to soften slightly before serving. Drizzle with a little extra olive oil, a sprinkle of flaked sea salt, and garnish with fresh basil leaves.

Serve with crusty bread

Serve the dish alongside slices of warm crusty bread to scoop up all the delicious sauce. Enjoy!
This dish is simple yet packed with flavor. The creamy burrata perfectly complements the sweetness of the tomatoes and the earthiness of the butterbeans.

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Plated dish of slow-cooked cherry tomatoes and butterbeans with burrata cheese, fresh herbs, toasted bread, surrounded by fresh tomatoes, dark leafy greens, and a bottle of olive oil

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