6 large tomatoes, chopped and sprinkled with a little salt
400g can butter beans, drained
small bunch flat-leaf parsley, chopped
harissa, to serve
In a large pan, heat the oil and add the shallots, carrots and onion. Gently sweat, stirring, until soft but not coloured. Add tomatoes and slowly cook for 15 mins. Add the beans, reduce the heat to nearly nothing and warm through. Taste, season, then stir in the parsley. Serve with harissa.