Pick which supermarket you want to send your ingredients to:
Ingredients
garlic cloves 2 (sliced)
fresh basil to garnish (leaves picked)
tomato passata 500 g
butter beans 800 g
crème fraîche 100 g
mozzarella cheese ball 250 g (torn)
ciabatta roll 2
smoked paprika 1 tsp
Method
Thinly slice the garlic. Pick the basil leaves, then chop the basil stalks, keeping the stalks and leaves separate.
Heat a dash of olive oil in an ovenproof pan on a medium heat, then add the garlic and basil stalks and cook for 2 minutes.
Stir in the tomato passata and butter beans, along with 100ml liquid from the tin/jar of beans.
Season to taste with salt and pepper. Bring to a simmer and cook for 10 minutes, then stir through the crème fraiche. Adjust the seasoning to how you like it.
Preheat the grill to high.
Take the pan off the heat and stir in half the basil leaves. Scatter the torn mozzarella on top with the rest of the basil leaves.
Pop under the grill until bubbling, around 7 – 10 minutes.
Meanwhile, make the smoky ciabatta crumb. Tear the ciabatta into bite-sized pieces directly into a bowl, then drizzle with olive oil and a generous pinch of paprika. Scrunch up the crumb with your hands. You can toast this in a dry pan over a high heat for a few minutes, until golden. Alternatively cook it in an air fryer at 180°C for 6 minutes, or until golden.
Take the pan out of the oven and serve up the Caprese beans in bowls. Scatter the crumb on top. Tuck in and enjoy!
