- Heat the oil in a non-stick frying pan over a medium heat. Add the onion and garlic and cook, stirring occasionally, for 4-5 minutes until a little golden.
- Tip the beans and all the liquor into to pan. Add a good pinch of salt and mix well. Bring to the boil and bubble away, stirring occasionally, for 6-7 minutes until the sauce is super rich and thick.
- Add the double cream and harissa and mix. Cook, stirring occasionally, for 1-2 minutes or until the cream has reduced and is super thick. Add the basil and the juice of ¼ a lemon and mix well. Have a taste and if it needs more lemon, add it in.
- To serve, spoon over your toast, drizzle over a little oil and rain down the Parmesan.
1 tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
2 cloves garlic, finely sliced
1 x 400g tin butter beans
1 tbsp rose harissa
80ml double cream
The juice of ¼ – ½ a lemon
A small handful of finely basil leaves
Parm to serve
Toast to serve