Name: Butter Beans, Peperonata + Ricotta
Cook time: 10 min
Total time: 10 min
Yield: 4-6
Ingredients: 1 drained jar roasted red peppers, thinly sliced; 1 banana shallot, finely chopped; 1 tbsp drained capers; 50ml extra virgin olive oil; 2 tbsp sherry or red wine vinegar; 1 small bunch of basil, half torn; 1 jar of Queen Butter Beans, drained; 2 x 250g tubs ricotta; 1 lemon, zested; 40g Parmesan, finely grated

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

beans_recipe_butter beans_queen butter beans_ricotta_peperonata_summer_showstopper_dinner party_legumes_boldbeanco_beans_esther clark

G V

Rated 5.0 stars by 1 users

Butter Bean, Peperonata + Lemony Ricotta

Esther Clark

Food writer, stylist + absolute BEAN CHAMP Esther Clark gives us this summer showstopper which you can serve as a centre piece in just 10 mins.

Feeds: 4-6

Takes: 10 minutes

Ingredients

1 drained jar roasted red peppers, thinly sliced
1 banana shallot, finely chopped
1 tbsp drained capers
50ml extra virgin olive oil
2 tbsp sherry or red wine vinegar
1 small bunch of basil, half torn
1 jar of Queen Butter Beans, drained
2 x 250g tubs ricotta
1 lemon, zested
40g Parmesan, finely grated

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

Directions

step 1
Mix together the peppers, shallot, capers, oil and vinegar. Toss in the drained beans and basil with a good pinch of flaky sea salt and black pepper.
step 2
Beat together the ricotta, lemon and Parmesan until creamy and lightly air-rated. Season to taste.
step 3
Spread the ricotta on to a serving place. Top with the bean and pepper mix, a good drizzle of extra olive oil and the remaining basil. Serve with hunks of crusty bread to dunk.