Butter bean and roast pepper salad
Butter beans warmed gently in olive oil with roasted peppers, olives and parsley, and red onion softened in lemon. Creamy beans against sharp onion. Good on its own or with bread.
- Time
- 30 min
- Serves
- 2
- Kind
- Salad
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Peel and thinly slice the red onion. Put it in a bowl with the juice of half the lemon and a pinch of salt and leave it for 10 minutes to soften and lose its raw edge.
- Drain and rinse the butter beans. Drain the roasted peppers and slice them into strips, roughly chop the parsley and halve any large olives.
- Put the butter beans in a wide pan with the olive oil and 2 tablespoons of water. Warm over a low heat for 6 to 8 minutes, stirring gently, until hot through, without letting them boil or the skins will split.
- Take the pan off the heat and stir in the roasted peppers, the onion with its juices and the olives.
- Add the parsley, the rest of the lemon juice, salt and black pepper, then taste and adjust.
- Serve warm in shallow bowls with the juices from the pan spooned over.
Tip Stir the beans as little as you can while they warm. The less they move, the fewer skins split.
Per portion
| Energy | 433 kcal |
| Protein | 17 g |
| Carbohydrate | 40 g |
| of which sugars | 10 g |
| Fat | 20 g |
| of which saturates | 3 g |
| Fibre | 16 g |
| Salt | 2.05 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- butter beans2 tins
- roasted peppers150 g
- red onion1
- parsley½ bunch
- lemon1
- olive oil2 tbsp
- olives60 g
