Prawn, tomato and butter bean pan
Creamy-textured butter beans make a substantial base for prawns in a garlic tomato sauce, without a separate pot of pasta.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 250g raw peeled prawns, fully defrosted
- 2 × 400g tins butter beans, drained and rinsed (about 480g drained)
- 400g tin chopped tomatoes
- 2 garlic cloves, chopped
- 1 tbsp olive oil
- ½ tsp smoked paprika
- Black pepper, to taste
Method
- Drain and prepare
Drain and rinse the butter beans, then leave them in a sieve while preparing the garlic. Defrost prawns in the fridge as directed, drain and keep chilled until the sauce is ready.
- Start the sauce
Warm oil in a wide frying pan over medium-low heat. Cook garlic for 1 minute without browning, then stir in paprika and tomatoes.
- Heat the beans
Add drained beans and simmer gently for 12 minutes, stirring carefully so the beans stay whole. Add a little water if the sauce becomes too thick.
- Cook the prawns
Nestle raw prawns into the simmering sauce and cook for 4–6 minutes, turning halfway, until firm and opaque throughout. Check the thickest reach 75°C for 30 seconds; allow longer if necessary.
- Serve
Season with pepper and divide into two shallow bowls, sharing the prawns evenly.
Make it work with what you have
- Tinned cannellini beans can replace butter beans by drained weight. Dry beans cannot be used directly.
- Keep the sauce at a gentle simmer after adding prawns so they cook evenly.