I love this butter bean recipe and others of its kind because it’s simple, quick, and bursting with flavor. You may be under the impression that we chefs either subsist on takeaway (when we aren’t working) or make elaborate and creative masterpieces at home every night of the week. Nothing could be less true. We are mere mortals, just like you, and we want to have as much flavor as we can in as little time as possible. This recipe is just that, especially since most of the ingredients will be in your pantry.
These beans are great in salads. Let the mix cool and then toss through a selection of salad leaves and herbs. Perk up the leaves with a little olive oil and vinegar and some crispy lavash on top.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
In a wide-based pan over a medium heat, caramelize the red onions in 5 Tbsp. of the olive oil for 15 minutes or until they turn golden and soft. Add a little fine salt, the garlic and spices and continue to cook for 2–3 minutes. Add the tomato purée and cook for another minute.
Step 2
Add the beans and sherry vinegar and reduce the liquid by half over a medium heat. Turn the heat off. Add the piquillo peppers and the remaining olive oil and season with salt to serve.
Recipe notes
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