Continue Shopping

Your Cart

(0 Items)

Your cart is currently empty.

Continue Shopping
Back to Journal
Butter beans with Stracciatella and spiced butter

Butter beans with Stracciatella and spiced butter

Charring these cherry tomatoes in the pan imparts a hint of smoky depth to this delightful dish. Stracciatella cheese, translating to "small shreds" in Italian, offers the rich, creamy interior reminiscent of burrata. If stracciatella isn't on hand, torn burrata serves as an excellent alternative. Enjoy it hot or cold, accompanied by plenty of bread to soak up the savoury tomato juices.


2 tbsp olive oil
400g / 14 oz mixed cherry tomatoes on the branch (datterini work really well)
700g / 24.7 oz (500g / 17.65 oz drained weight) jar Judion beans
1 large ripe tomato

For the spiced butter
2 garlic cloves, peeled and finely sliced
1 tbsp butter
Pinch chilli flakes
1/8 tsp sweet smoked paprika

200g / 7oz Stracciatella cheese (or burrata)
1 small handful of basil leaves

View all products
  • Preheat the oven to 160C/140C fan/gas mark 3. Heat the oil in a heavy cast iron pan. Once hot add the cherry tomatoes and leave for 4-5 mins over a high heat to blister, giving them a little shake after a couple of mins. You want some black patches.
  • Transfer to the oven for 10-15 mins until soft and starting to burst. Depending on the variety and ripeness of the tomato the time can vary so keep an eye on them.
  • Drain the beans and lightly rinse. Add to the pan of tomatoes and season with salt and pepper.
  • Grate the large tomato on a box grater and stir into the pan with the other tomato juices. Set aside.
  • When ready to serve, in a small pan, melt the butter until foaming and then add the garlic.Cook until the garlic starts to crisp and turn lightly golden, then add the spices. Remove from the heat.
  • Pile the beans and tomatoes onto a serving dish. Tear the stracciatella over the top and drizzle the spiced butter over the top. Finish with some basil leaves.
Back to top