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

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G

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

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.

2

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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