Butter Bean Recipes, Hearty Salads, Vegetarian - June 22, 2023

Butter Bean, Peperonata + Lemony Ricotta

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 x 700g jar Bold Bean Co Queen Butter Beans (or 2 x 400g tins of butter beans), drained; 2 x 250g tubs ricotta; 1 lemon, zested; 40g Parmesan, finely grated

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 x 700g jar Bold Bean Co Queen Butter Beans (or 2 x 400g tins of 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.