Butterbeans with Red Pepper Paste

• 400 gram(s) Butter Beans (can)

Method

1. 2 red peppers
   ½ tsp finely chopped rosemary
   120g feta, broken into 2cm chunks
   1 tsp pomegranate molasses
   4 tbsp olive oil
   Salt and black pepper
   250g butterbeans, soaked overnight in cold water (or 500g tinned, in which case don't cook them)
   20g basil leaves, torn
   3 spring onions, sliced thinly on an angle
   30g toasted pine nuts
   ¼ tsp smoky paprika
   
   Heat the oven to 200C/400F/gas mark 6. Put the peppers on a baking tray and roast for 40-45 minutes, turning occasionally, until charred all over. Transfer to a bowl, cover with clingfilm and leave to cool. Peel and deseed the peppers, leave in a colander to drain for 10 minutes, then blitz in a food processor with the rosemary, a third of the feta, the pomegranate molasses, three tablespoons of oil, three-quarters of a teaspoon of salt and plenty of black pepper. Set aside.
   
   While the peppers are roasting, drain the butterbeans and place in a medium saucepan with plenty of water. Bring to a boil, lower the heat and simmer, skimming, until the beans are cooked but not mushy – this could take as little as 15 minutes, but is more likely to take an hour or more. Drain, transfer to a bowl and, while hot, mix in the red pepper pesto, crushing half the beans with a spoon as you do so. Leave to cool.
   
   Before serving, gently stir in the remaining feta, the basil, half the spring onions and the pine nuts. Taste, adjust the seasoning and arrange on a platter. Sprinkle with the remaining spring onion, drizzle with olive oil and finish off with paprika. Serve at room temperature.

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