• TO DRINK: This Italian-style snack needs a dry Italian-style red, like Monterosso Sangiovese

    Butter bean, sun-dried cherry tomato and ciabatta toast

    Serves: 2
    Cooking Time: 45 minutes


    • 50g tomaraisins (sun-dried cherry tomatoes)
    • 15ml (1 tbsp) olive oil
    • 1 x 410g tin butter beans, drained and rinsed
    • 2 garlic cloves, crushed
    • 200ml tomato passata
    • 100ml dry white wine, optional
    • 5ml (1 tsp) brown sugar, optional
    • sliced ciabatta, toasted
    • lemon wedges, to serve
    • freshly ground black pepper, to taste



    Soak the tomaraisins in boiling water until soft, about 15 – 20 minutes. Squeeze out the water and set aside.


    Heat the oil in a pan and add the tomaraisins, beans, garlic, tomato passata and wine. Cook over medium heat until heated through and slightly reduced, about 10 – 20 minutes. Add the sugar, or more, to taste, depending on the acidity of the tomatoes.


    Serve on the ciabatta together with the lemon wedges and black pepper.