Cooked - Gigantes With ’nduja

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Gigantes With ’nduja

4.0

3tbsp olive oil

2 onions peeled and finely chopped

3 carrots peeled and sliced

3 celery sticks trimmed and sliced

Sea salt and black pepper

Blend the following for ’nduja substitute, not in the Bamix

70g (2.5oz) sun-dried tomatoes in oil, drained

3 garlic cloves

2 bird's eye chillies, ends trimmed

2 tsp smoked paprika

1 tbsp red wine vinegar

2 tbsp miso paste

Water to make it come together

800g tins butter beans (or a 700g jar), not drained

0.5bunch flat-leaf parsley finely chopped

200g cherry tomatoes on the vine

Crusty bread to serve

Put a large, shallow casserole or deep, large saucepan on a medium heat.
Add the oil, onions, carrots and celery, season generously and fry, stirring often, for five minutes.
We the ’nduja substitute, turn up the heat and fry for another five minutes.
Stir in the butter beans and their liquid and stir in most of the chopped parsley.
Nestle in the tomatoes still on their vines and leave to bubble away gently for about 15 minutes.
Meanwhile, turn on the grill to high.
When everything in the pan is tender, and the liquid has reduced slightly and turned rich, transfer the pan to the oven and grill for three to five minutes, until a lovely crust forms on top.
Scatter over the remaining chopped parsley, and serve with chunks of crusty bread for mopping up all those juices.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 55 weeks ago

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