Creamy tomato and basil butter beans

A comforting 10 minute, 5 ingredient meal with summer flavours. The ultimate dish for September.

This recipe couldn’t be easier to make and it’s perfect to cook as we shift towards autumn and fancy warm, slightly more comforting meals again, but still want to enjoy summer flavours.

I recently discovered tinned cherry tomatoes and they are the best thing ever! But if you can’t find them, chopped tomatoes are absolutely fine, and if you have any cherry tomatoes in the fridge you could always halve and add a few.

Serve with buttery bread or toast for a really easy vegetarian lunch or dinner.

You’ll need (serves 1):

• 1-2 garlic cloves, depending how garlicky you like things, peeled and chopped

• 400ml tin cherry tomatoes/chopped tomatoes

• 1 tin (240g drained) butter beans

• 50 soft cream cheese

• Handful basil, about 10-15 leaves

Add the garlic, tomatoes and butter beans to a pan. With the tomato tin, pour in water to about a third of the way up, swirl to rinse the tin, and add the water to the pan.

Cook on a medium heat for about 10 minutes. Stir in the cream cheese and tear in the basil. Season with salt and pepper.

Serve with some good bread or toast. Dig in.