bohemianwanderer –My favorite breakfast is simple: sliced tomatoes on rye bread sprinkled with sea salt. But the real highlight isn’t the tomato flesh or bread itself. It’s the salted tomato water that drips down my hands, bursting with bright, fresh flavor. This liquid essence feels like “liquid electricity” and offers an unforgettable taste experience. It’s so vibrant that it could serve as a base for stocks, a cocktail ingredient, or a marinade. Here, I use it to refresh a dish of gently cooked tomatoes, butter beans, and dill. This dish pairs perfectly with crusty bread for dipping—just avoid dipping your elbows!
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Preparing the olive pangrattato: the crunchy topping
To make the olive pangrattato, you ideally need a food processor or blender. If you don’t have one, tear sourdough bread into small pieces, toss with pitted Kalamata olives, then chop the mixture on a board until it becomes fine crumbs. This topping adds a delicious crunch and salty olive flavor.
Heat two tablespoons of extra-virgin olive oil in a pan over medium heat. Add the breadcrumb and olive mixture, stirring often. Cook for about 10 minutes until the crumbs dry out and become crumbly but not burnt. This fragrant, crunchy topping will elevate the dish with texture and flavor.
Cooking the tomato and butter bean base
Start by grating 6 to 8 large ripe tomatoes into a bowl, discarding the skins. Add half a teaspoon of fine sea salt, mix, then strain the pulp through a sieve over an empty bowl. Keep the tomato juice that collects underneath—this juice will brighten the final dish.
In a large frying pan, heat three tablespoons of olive oil over medium heat. Add two crushed garlic cloves and one teaspoon of chili flakes (Ancho or Aleppo) and cook for about two minutes until fragrant and lightly browned. Then add two drained and rinsed tins of butter beans along with the strained tomato pulp and another half teaspoon of salt.
Raise the heat to high and cook the mixture for 10 minutes, stirring occasionally. This allows the flavors to meld, the beans to absorb the tomato’s sweetness, and the chili to add warmth.
Bringing the dish together
Add the reserved tomato juice and half of the chopped dill leaves to the pan, stirring to combine everything thoroughly. The tomato juice adds freshness and a juicy tang to the creamy beans.
Transfer the mixture onto a large platter with raised edges. Sprinkle the crunchy olive pangrattato evenly on top. Scatter the remaining dill leaves over the dish and drizzle generously with extra-virgin olive oil.
Serving suggestions and final tips
Serve the dish alongside toasted sourdough bread, perfect for scooping up the beans and soaking up the rich tomato flavors. This recipe serves four and takes about 40 minutes total, with 10 minutes of prep and 30 minutes cooking.
This tomato and butter bean recipe balances freshness, creaminess, spice, and crunch. It’s ideal for a light lunch, dinner, or a delicious vegetarian meal. The combination of fragrant dill, salty olives, and rich tomato juice makes every bite flavorful and refreshing. Try it as a healthy, comforting dish that celebrates simple ingredients with Mediterranean flair.
