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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Butter Bean, Peperonata + Lemony Ricotta

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Esther Clark

Butter Bean, Peperonata + Lemony Ricotta

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 as a side

TAKES

Butter Beans, Peperonata + Ricotta

Rated 5.0 stars by 1 users

Servings

4-6 as a side

Cook Time

10 minutes

Author:

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.

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

Directions

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.
Beat together the ricotta, lemon and Parmesan until creamy and lightly air-rated. Season to taste.
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.

Recipe Note

Check out more of Esthers delicious recipes here.

Queen Butter Beans 700g

£27.00

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Queen Butter Beans 700g

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