Nigel Slater's recipe for butter beans, miso and tomato

Remove and discard the dark green roots and tips of 3 spring onions, then cut the stems into thin rings. Heat 2 tablespoons of peanut or vegetable oil in a pan, add the spring onions and cook for 4 or 5 minutes until soft. While the spring onions cook, peel and crush 2 small cloves of garlic and add them to the pan. Finely chop 1 hot red chilli and stir. Coarsely chop 350g tomatoes and add these too to the pan, continue cooking for 15-20 minutes until tender, stirring occasionally.

Wash 150g of basmati rice (I do this three times), then put it in a small saucepan and add enough water to cover it by about 2cm (about 250ml). Bring to a boil, add a little salt and 6 black peppercorns, then cover tightly with a lid. Reduce the heat to a level where the rice will simmer gently and let it steam for 10 minutes. Remove the pan from the heat, but keep the lid in place.

Stir 2 tablespoons of black miso into the tomatoes. Drain 2 x 400 cans of butter beans and mix them together. Cover with a lid and simmer gently for 10-15 minutes. If you like cilantro, roughly chop a good handful of the leaves and toss them with the beans with a seasoning of black pepper.

Toast 1 teaspoon sesame seeds black and 2 teaspoons of golden sesame seeds in a dry shallow skillet. When they smell warm and nutty, add 2 teaspoons of toasted sesame oil to the pan.

Divide the rice between 2 deep bowls, then spoon the beans over rice. Sprinkle sesame seeds over beans and rice. Enough for 2

I often use bottled Spanish judion beans if I can get them - they are fattier and juicier (although more expensive) than canned varieties.

Use all the sesame seeds you have. I like to mix black and gold seeds if I have them.

Follow Nigel on Instagram @NigelSlater