• 4 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 x 400 g (13 oz) cans cannellini, haricot or butter beans, drained
  • 100 ml (3½ fl oz) vegetable or fish stock
  • 400 g (13 oz) raw peeled prawns
  • ½ teaspoon mild sweet paprika
  • 2 tablespoons sun-dried tomato paste
  • 1 tablespoon chopped oregano
  • 2 teaspoons clear honey
  • pepper

Heat 2 tablespoons of the oil in a saucepan, add the onion and fry gently for 5 minutes. Add the garlic and fry for a further minute.

Remove the pan from the heat. Tip in the beans and use a potato masher to crush them. Add the stock and plenty of pepper and set aside.

Dust the prawns with the paprika and a little salt. Heat the remaining oil in a frying pan, add the prawns and fry for 5–6 minutes, turning once or twice during cooking, until they turn pink and are cooked through. Stir in the tomato paste, oregano, honey and 2 tablespoons water and cook for 2–3 minutes or until it begins to bubble.

Meanwhile, reheat the pan with the beans until piping hot. Spoon the bean mixture into small dishes, pile the prawns on top and pour over the cooking juices.

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