Batch-cooked creamy paprika butterbeans

Instructions

1. In a large deep frying pan over medium-high heat, add the olive oil and fry the onion for 5 minutes until soft, add pepper, cook for another minute or two, then add paprika and garlic, fry 2 mins, add tomatoes, tomato puree, beans, and 250ml water. Simmer for 20-25 mins until reduced and creamy, stirring periodically. Add creme fraiche, lemon zest and season well to taste with salt and pepper.
2. To serve, top with a little extra virgin olive oil, grated parmesan and fresh parsley if you like. Serve in bowls with grilled ciabatta on the side.