Butter Beans in Salsa Verde
Recipe by Meera Sodha
Ingredients
- 5¼ tbsp 20g picked flat-leaf parsley
- 3¾ tbsp 20g picked basil leaves
- 3¾ tbsp 20g picked mint leaves (ie, from around 10 sprigs)
- 3 tbsp capers drained
- 1 tbsp red-wine vinegar
- 2 garlic cloves peeled and finely sliced
- 75 ml olive oil 5 tbsp, plus 2 tbsp extra for cooking the beans
- 2 x 400g tins butterbeans not drained
- 1 onion peeled and finely chopped
- 1 red chilli optional
- ¾ tsp fine sea salt or to taste
Instructions
- Put all the herbs on a large chopping board and finely chop with the capers and one of the garlic cloves, then transfer to a bowl, stir in the vinegar and the olive oil, and put to one side
- Drain away about three tablespoons of the liquid from one of the tins of butter beans, but leave the other one as it is
- Put two tablespoons of oil in a large frying pan over a medium heat and, once hot, add the onion and cook, stirring occasionally, for eight minutes, until really soft and starting to turn golden
- Add the second garlic clove and the chilli, cook, stirring, for a couple of minutes, then tip in the butter beans and all their remaining liquid
- Simmer for about 10 minutes, until the beans are soft and the stock has reduced a little, then stir in the salsa verde and salt to taste
- Take off the heat and serve at once with toasted ciabatta to mop up the juices
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Lorraine Kelly
Oct 12, 2020
Hi, amazing recipe, how long would it last? It says serve immediately, it looks like it could be a work lunch, would i be able to prep & heat?
heinstirred
Oct 12, 2020
Hello Lorraine. Yes you can. It’s delicious warm or cold and the flavor would improve if it stands overnight and gently reheated the next day