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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Marinated Butter Beans
As soon as the sun comes out, THIS is the dish we're making. No cook. No faff. BIG on flavour. The flavours resemble a deconstructed pesto - which you can leave it to do it's thing for as long or as little as you like.
Ideal with crusty bread as a summer appetiser or light lunch.
Ingredients
1 jar of Queen butter beans, drained
100ml olive oil
1 tbsp white wine vinegar
10g fresh basil, roughly chopped
10g fresh parsley, finely chopped
45g toasted pine nuts
A pinch of chilli flakes of red pepper flakes
Zest + juice of 1 lemon
1 fat garlic glove, finely grated
40g parmesan, grated
A handful of noccerrella olives, or any green olives, roughly chopped (optional)
Crusty bread, to serve
Directions
Add the olive oil, vinegar, herbs, lemon zest + juice, garlic, olives, parmesan, pine nuts, chilli flakes and a pinch of salt and cracked black pepper to a mixing bowl or shallow dish and mix well to combine. Tip in the beans and toss well to coat - they’ll soak up all that goodness.
Let it sit for 5–10 mins to marinate slightly, then serve with crusty bread as a summer appetiser or light lunch.
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