Ingredients
Method
1.Melt butter in large saucepan; cook garlic, anchovy, onion and tomato until onion is transparent. Add paste, basil, sugar and beans; mix until well combined.
2.Add the water; bring to a boil. Reduce heat; simmer, covered, about 30 minutes or until beans are tender. Stir through extra basil.
600g canned borlotti or cannellini beans can be substituted for the shelled borlotti beans; rinse and drain beans before adding for last 10 minutes of cooking. Recipe can be made 2 days ahead and refrigerated, covered; reheat or bring to room temperature before serving.
Note
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