Plant Feasts
Butter beans with a spicy zing
15 mins
Not Too Tricky
serves 4
About the recipe
I was told that chillies are medicine, that they can assist in bringing passion and awaken the inner creative fire inside. Although, let’s remember that no two chillies are the same. Some have a larger punch than others. This dish is fire and spicy, with lots of herbs and a zesty vibe from the lemon. Perfect for dunking into or to complement a salad.
Recipe From
Ingredients
3 tablespoons olive oil
1 large chilli, finely chopped
3 garlic cloves, crushed
1 x 400g/14oz can of butter/lima beans, drained and rinsed
1½ tablespoons za’atar
150g/5½oz/1¼ cups cherry tomatoes, halved
a handful of flat leaf parsley leaves, chopped, plus extra to serve
1 tablespoon lemon juice
1 teaspoon lemon zest
salt and pepper
Method
- Heat the olive oil in a frying pan over a medium heat, then add the chilli and garlic. Cook for a couple of minutes, then add the butter beans, za’atar and tomatoes. Season with a large pinch of salt and pepper and stir.
- Add the parsley leaves, lemon juice and lemon zest. Stir for 10 minutes until the tomatoes are softened but still with a bit of bite.
- Season with a little more black pepper, then serve sprinkled with fresh parsley.
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