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Heat a large pan on a medium heat and add the tins of tomatoes
Simmer and add the butterbeans and spices
Heat through for 2-3 minutes
Add the chopped sun-dried tomatoes (use scissors to chop them straight into the pan)
Mix and let simmer for 3-5 minutes
Stir in the tahini
Top with an extra drizzle of tahini or yoghurt, season and add a sprinkle of chopped fresh parsley
Serve with sourdough bread or a source of protein (cod fillet/chicken breast)