In a wide-based pan over a medium heat, caramelise the red onions in 75ml of the olive oil for 15 minutes or until they turn golden and soft. Add a little fine salt, the garlic and spices and continue to cook for 2–3 minutes. Add the tomato purée and cook for another minute.
Add the butter beans and sherry vinegar and reduce the liquid by half over a medium heat.
Turn the heat off. Add the Piquillo peppers and the remaining olive oil and season with sea salt flakes (kosher salt) to serve.
Notes
These beans are great in salads. Let the mix cool and then toss through a selection of salad leaves and herbs. Perk up the leaves with a little olive oil and vinegar, and some crispy lavash on top.Have a big bowl of the beans with a simple dollop of thick yoghurt and some crusty bread.Serve the beans on a bed of rice with some crispy fried eggs.Prepare the recipe and pour into a baking dish. Place fillets of white fish (such as hake or pollock) on top. Bake in a preheated oven at 200°C/180°C fan/400°F/gas mark 6 for 10–15 minutes, depending on the size of the fish.Recipe extracted from Three: Acid, Texture, Contrast - The Essential Foundations To Redefine Everyday Cooking by Selin Kiazim (Quadrille, £25).