Gigantes with ’nduja

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 50 minutes

Ingredientes

3tbsp olive oil

2 onions peeled and finely chopped

3 carrots peeled and sliced

3 celery sticks trimmed and sliced

Sea salt and black pepper

90g ’nduja

2tbsp tomato puree

800g tins butter beans (or a 700g jar), not drained

½ flat-leaf parsley finely chopped

200g cherry tomatoes on the vine

Crusty bread to serve

Instrucciones

Put a large, shallow casserole or deep, large saucepan on a medium heat.

Add the oil, onions, carrots and celery, season generously and fry, stirring often, for five minutes.

Crumble in the ’nduja, turn up the heat and fry for another five minutes.

Stir in the tomato puree followed by the butter beans and their liquid, then pour in 150ml cold water and stir in most of the chopped parsley.

Nestle in the tomatoes still on their vines and leave to bubble away gently for about 15 minutes.

Meanwhile, turn on the grill to high.

When everything in the pan is tender, and the liquid has reduced slightly and turned rich, transfer the pan to the oven and grill for three to five minutes, until a lovely crust forms on top.

Scatter over the remaining chopped parsley, and serve with chunks of crusty bread for mopping up all those juices.