Creamy Butter Beans (Print Version)
# Ingredients:
→ Veggies & Beans
01 -
1/2 cup parsley, lightly packed and finely chopped
02 -
1 jarred roasted red pepper, diced into chunks
03 -
1 can (400 g) butter beans, rinsed thoroughly and drained
04 -
1 tbsp kosher salt, or more to taste
05 -
1/2 cup freshly chopped dill, not tightly packed
06 -
1/2 cup (about 20 pieces) green olives, chopped roughly
07 -
6 or 7 halved artichoke hearts from a jar
08 -
1/2 lemon's zest, grated
09 -
Half a small red onion, thinly sliced
→ Spicy Sauce
10 -
1 clove garlic, minced super fine
11 -
1 tbsp maple syrup or honey
12 -
1/4 tsp cayenne for some heat
13 -
1 tsp crushed red pepper flakes
14 -
1/4 cup freshly squeezed lemon juice
15 -
1/4 tsp ground cumin spice
16 -
1/4 cup good-quality extra virgin olive oil
# Instructions:
01 -
Combine the butter beans, red onion, olives, roasted red pepper, artichoke hearts, dill, parsley, lemon zest, and salt in a big bowl. Leave it be for now.
02 -
Mix the lemon juice, olive oil, maple syrup, minced garlic, red pepper flakes, cumin, and cayenne in a small pot and warm it up on medium heat. Stir every now and then, and as soon as it starts bubbling, turn off the heat.
03 -
Drizzle the warm dressing onto the ingredients in the bowl. Mix everything well and let it soak in for at least 10 minutes. If you've got extra time, let it sit for half an hour for the flavors to really come together.
04 -
Pair with crunchy sourdough or just eat as is. Seal any leftovers in a container and refrigerate for up to 5 days.
# Notes:
01 -
It's packed with a good punch of both fiber and protein.