N ‘ D U J A B E A N S ... sometimes, even as an adult, all you need is beans on toast. I don’t care what you say, you cannot beat it! ... but let’s level up! INGREDIENTS (serve 2-3): * EVOO * 2tsp N’Duja Paste * 1 Shallot, finely diced * 2 Garlic Cloves, minced * 3 Sundried Tomatoes, roughly chopped * Handful Fresh Flat-Leaf Parsley, finely chopped (keep stalks separate) * Handful Fresh Thyme, stalks removed * 1 Tin Butterbeans * Pinch of Paprika * 1 Tin Chopped Tomatoes * Vegetable Stock, enough to fill the tomato can * 1 Lemon, juiced * Healthy Grating of Parmesan * Sourdough (or whatever you intend to serve the beans with) * Butter * Egg, for frying (has to be BBs @clarence_court for us) METHOD: * Heat EVOO in a heavy-based pan over a medium heavy. Add n’duja paste and lightly fry until it begins to release its oil. * Add shallot and sweat for a few mins until softened, but do not colour. * Add garlic and fry for a further 2 mins. * Now, add Sundried tomatoes, parsley stalks, thyme and fry for another few mins until well combined. * Add butterbeans and coat in mixture. Season the dish with paprika, sea salt and black pepper. * Pour in chopped tomatoes and then use the can to add the vegetable stock. Mix thoroughly. * Allow this to blip away, low and slow, until reduced and thickened. The longer you leave it, the more the flavours infuse. * When you’re almost ready to serve, season the beans with parsley leaves, black pepper, lemon juice and grated Parmesan (you don’t need salt this time, as the Parmesan adds the saltiness here). Taste and adjust accordingly. * Serve stop buttery sourdough and finish with a fried egg and, you guessed it, more black pepper. Yummmmmmmmmy brunch treat🤌🏼