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Method
1
Soften the onion
Heat the olive oil in a wide, deep pan over a medium-low heat. Add the onion with a pinch of salt and cook for 8–10 minutes, stirring occasionally, until soft and golden.
2
Build the aromatics
Add the sliced garlic, chilli flakes and rosemary. Cook for 2 minutes until the garlic is fragrant and just starting to colour. Stir in the sun-dried tomatoes and tomato purée and cook for a further 2 minutes.
3
Add the beans and tomatoes
Tip in the drained butter beans, chopped tomatoes and vegetable stock. Add a splash of the reserved bean liquid. Stir well, bring to a gentle boil, then reduce the heat and simmer for 10 minutes.
💡 Tip
At this point, lightly crush some of the butter beans against the side of the pan with a wooden spoon. It thickens the stew and gives it a lovely, creamy texture.
4
Add the greens
Stir in the cavolo nero or kale. Press it down into the liquid, cover the pan and cook for 5 minutes until wilted and tender.
5
Season and serve
Stir in the balsamic vinegar and season well with salt and black pepper. Ladle into bowls, drizzle with a generous pour of your best olive oil and serve immediately with crusty bread.
My Monday story
This is the recipe I make when I want something that feels like it took longer than it did. There's a generosity to it — the big creamy beans, the dark leafy greens, the thick tomatoey broth pooling at the bottom of the bowl. It looks impressive and tastes even better.
Sun-dried tomatoes are the sleeper ingredient here. They add a concentrated, slightly sweet intensity that tinned tomatoes alone can't quite achieve. Combined with the gentle heat from the chilli and the earthiness of the beans, this one has become a regular Monday night staple.