Jono & Jules do food & wine

This takes no time at all and is a really wholesome weeknight side dish. We paired it with barbecued chipolata sausages and sautéed savoy cabbage and it really hit the spot.

Serves 6 (officially: though we had a portion each for dinner and then a little each for lunch the next day with slices of Pesto Chicken)

• 2 Shallots, finely chopped
• Olive Oil
• 2 cloves Garlic, finely sliced
• 250g Cherry Tomatoes
• 1 sprig Thyme, leaves picked
• 2 x 400g tines of Cannellini Beans, drained and rinsed
• 4 tbsp Balsamic Vinegar
• 1 bunch Basil, torn

Cook the shallots gently in a little olive oil. After a bit add the garlic and cook until both are soft.

Add the tomatoes and thyme and turn the heat up; fry until the tomatoes are heated through and just starting to collapse. Add the beans and balsamic and season. Heat the beans through for a few minutes and then stir in the basil.