Name: Marinated Butter Beans
Prep time: 10 min
Total time: 10 min
Yield: Feeds
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

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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

Ve* V G

Rated 5.0 stars by 1 users

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.

Feeds: Feeds 4 as a side/starter

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

Made with:

Directions

step 1
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.
step 2
Let it sit for 5–10 mins to marinate slightly, then serve with crusty bread as a summer appetiser or light lunch.

Made with:

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