A delicious brunch featuring butter beans cooked in a rich, smokey tomato sauce, served on toasted sourdough. This dish is perfect for enjoying al fresco in the shadows of grape vines.
1: Slice the onion into thin half moons, dice the garlic and celery.
2: Heat a large pan and begin to sauté the onions until starting to brown, about 5-7 minutes.
3: Add in the celery and cook for another 4-5 minutes.
4: Add in the garlic and cook for 1 minute.
5: Pour in the tomatoes, fill the can up with water and add that too.
6: Pour in the butter beans, add the marmite and sugar. Check for seasoning.
7: Bring to a bubble and then leave to simmer for 20 minutes or so until lovely and thick.
8: Sprinkle over fresh parsley.
9: Serve on toast lathered in butter.
