Butter bean Puttanesca

Name: Butter bean Puttanesca
Cook time: 20 min
Yield: 2
Cuisine: Mediterranean

with creamy polenta and buckwheat crumble

Ready in around 20 mins

RECIPE FACT:

Despite its name, buckwheat isn’t a type of wheat but instead belongs to the family Polygonaceae, which also includes rhubarb and sorrel.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Place the butter beans into a sieve, rinse under water and drain well. Peel and finely slice the red onion. Slice the roasted capsicum into 1 cm strips.
2. TO COOK THE BUTTER BEAN PUTTANESCA:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the red onion and cook for 2-3 mins, stirring occasionally to create a char. Add the butter beans and roasted capsicum then cook for 1-2 mins. Pour in the puttanesca sauce, add the baby spinach then season with salt and pepper and cook for 2-3 mins until the spinach begins to wilt.
3. TO COOK THE CREAMY POLENTA:
Place the chive cream and ¼ cup of water into a pot and bring up to the boil over a high heat. Once boiling, turn the heat to low and whisk in the polenta in a steady stream. Cook for 4-5 mins, stirring often (add a little more water to loosen if it becomes too thick). Remove from the heat and season well with salt and pepper.
TO SERVE:
Spoon the creamy polenta into bowls and top with the butter bean Puttanesca. Spoon over the herb drizzle and sprinkle with buckwheat crumble.