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Butter Bean Antipasti with Olives, Sundried Tomatoes + Balsamic Glaze
The ultimate no-cook sharing plate. Queen Butter Beans swooshed across a platter and drenched in golden olive oil and sweet balsamic, then piled with buttery nocellara olives, sun-dried tomatoes and freshly grated parmesan. Pull it out at any gathering and watch it disappear before anything else on the table.
Ingredients
1 jar Queen Butter Beans or Queen Chickpeas - drained
75ml extra virgin olive oil
1 tbsp balsamic glaze
80g nocellara olives, roughly torn
3 fat garlic cloves, finely grated
50g sun-dried tomatoes, roughly chopped
30g parmesan, freshly grated (or vegetarian hard cheese)
A small bunch (roughly 15g) fresh basil, leaves picked
A small bunch (roughly 10g) fresh flat-leaf parsley, roughly chopped
25g toasted pine nuts (optional)
Toasted focaccia or crusty bread, to serve
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Directions
Pour the olive oil and balsamic glaze onto a large, shallow serving plate or mixing bowl.
Add the olives, grated garlic, sun-dried tomatoes, chilli flakes, parmesan, basil and parsley. Add a few twists of black pepper and taste before adding salt - the olives and tomatoes will do a lot of the seasoning work. Finish with some toasted pine nuts - not essential, but add a nice bit of crunch, if you have them.
Stir through the butter beans until everything is evenly coated.
Mop up warm toasted focaccias or crusty bread.
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