Smoky Butter Beans with Fish & Rice

One-pot cooking screams comfort and nourishment, and you always feel like you’re winning when producing flavour so effortlessly.

¼ cup olive oil

1 small brown onion, finely chopped 1 small red capsicum, chopped

2 cloves garlic, sliced

1-2 tbsp chipotle in adobo

2 tsp sweet smoked paprika

1 tbsp ground cumin

1 cup basmati or long-grain rice 400g can crushed tomatoes 800ml vegetable or chicken stock 500g skinless boneless firm

white-fleshed fish

400g can butter beans, rinsed

and drained

Handful flat-leaf parsley, chopped Handful mint leaves, roughly chopped,

plus extra whole leaves to serve 2 tbsp extra virgin olive oil

Juice of 1 lemon

1 tbsp za’atar (optional)

½ cup natural greek-style yoghurt

Place a large shallow casserole dish or frying pan over medium-high heat and add the olive oil, onion, capsicum, garlic and a good pinch of sea salt and black pepper. Cook, stirring often, for 4 minutes, until the vegetables are soft, then add the chipotle, paprika and cumin and stir through. Cook for 1 more minute, then add the rice, crushed tomatoes and stock, and bring to the boil.

Reduce the heat to a simmer and cook the vegetables and rice for 6 minutes, stirring often, until the rice is partially cooked.

Lightly season the fish with salt and pepper, then nestle it in the vegetables and rice. Give the pan a gentle shake to allow the fish to settle in. Spoon some sauce over the fish, then cover the pan with a lid and cook for around 6 minutes. Remove the pan from the heat and allow the fish to rest for 5 minutes.

Meanwhile, place the butter beans in a bowl with the herbs. Dress with the extra virgin olive oil, lemon juice and a little salt and pepper, and mix to combine.

Spoon the butter beans and dressing around the fish. Sprinkle with the za’atar (if using), and serve with the yoghurt and extra mint leaves. Serves 4

Edited extract from More Fish More Veg by Tom Walton, Murdoch Books, $45