Creamy Butter Beans (Print Version)
# Ingredients:
→ Veggies & Beans
01 -
1/2 cup fresh parsley, chopped small and lightly packed
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1/2 cup fresh dill, chopped small and lightly packed
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1/2 cup (20) green olives, coarsely chopped
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1 can (400 g) butter beans, rinsed and drained
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1 jarred roasted red pepper, chopped up
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1/2 small red onion, cut into thin slices
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Zest from one lemon
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6–7 jarred artichoke hearts, cut in halves
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1 tsp kosher salt (adjust as needed)
→ Zesty Marinade
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1/4 cup olive oil (extra virgin)
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1 tbsp honey or maple syrup for sweetness
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1 tsp red pepper flakes
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1/4 cup freshly squeezed lemon juice
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1/4 tsp ground cayenne pepper
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1 clove garlic, minced finely
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1/4 tsp ground cumin
# Instructions:
01 -
In a large serving bowl, combine the butter beans, sliced onion, chopped olives, roasted pepper, artichokes, dill, parsley, lemon zest, and salt. Leave it aside for now.
02 -
Use a saucepan to mix the lemon juice, olive oil, honey, minced garlic, red pepper flakes, cumin, and cayenne. Heat on medium-high, giving it the occasional stir. Remove from the heat as soon as it starts foaming a little.
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Drizzle the warm marinade over the ingredients in the serving bowl. Stir everything well to coat. Leave it alone for 10 minutes at minimum—30 minutes works best.
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Eat it on toast or straight out of the bowl! Put what’s left into a sealed glass container and refrigerate for up to 5 days.
# Notes:
01 -
Packed with protein and fiber!