Nigel Slater’s recipe for butter beans, miso and tomato

A healthy, hearty, seed-rich veggie treat

Remove and discard the roots and the dark green tips from 3 spring onions, then slice the stems into thin rings. Warm 2 tbsp of groundnut or vegetable oil in a saucepan, add the spring onions and cook for 4 or 5 minutes until soft. While the spring onions are cooking, peel and crush 2 small cloves of garlic and add them to the pan. Finely chop 1 hot red chilli and stir it in. Roughly chop 350g of tomatoes and also add them to the pan, continue cooking for 15-20 minutes until soft, stirring from time to time.

Wash 150g of basmati rice (I do this three times), then put it in a small saucepan and add enough water to cover it by roughly 2cm (about 250ml). Bring to the boil, add a little salt and 6 black peppercorns, then cover tightly with a lid. Reduce the heat to a level where the rice will simmer gently and let it steam for 10 minutes. Remove the pan from the heat, but keep the lid in place.

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