Puttanesca White Beans

Puttanesca White Beans

Cook Time 20 minutes
Servings 2


  • 3 cloves of garlic
  • 2 tsp olive oil
  • 4 tbsp capers
  • 125 g black olives halved
  • 75 g sun dried tomatoes chopped
  • 1 400g tin of butter beans drained
  • 1 400g tin of cannellini beans drained
  • 500 g passata
  • 200 ml veg stock

To serve

  • Chopped parsley
  • Chilli flakes


  • Finely chop the garlic and add to a large pan with the oil. Soften over a medium heat for a couple of minutes before adding the capers, olives and sun dried tomatoes.
  • Sizzle for a few minutes, stirring now and again, and then add the beans. Mix well and leave for a minute or so to let the flavours infuse into the beans.
  • Add the passata and veg stock and leave to gently simmer for 10 minutes until reduced slightly. Serve, top with the parsley and chilli flakes and enjoy!


  1. Do you drain/rinse the beans, or put them straight in the pan?

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating