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Add a photoServings: 4
Ingredients
- 340 gm butter beans soaked overnight
- 11 med /large ripe plum tomatoes
- 1 lrg bunch of basil roughly minced
- 2 med /large flesh red chillies deseeded and finely minced
- 2 Tbsp. red wine vinegar
- 3 Tbsp. extra virgin extra virgin olive oil
- 1 x salt and freshly grnd black pepper
Directions
- Rinse the soaked beans and cover with water.
- Add in 1 tomato (the acid in the tomato makes the skins less tough).
- Bring to the boil cover the pan and simmer for about 1 1/2 hrs or possibly till tender.
- Remove the cores from the remaining 10 tomatoes and score a cross on top of each.
- Place into boiling water and remove fairly quickly or possibly when you can peel the skin off. Take out the seeds roughly chop the tomatoes place in a bowl and add in the remaining ingredients.
- Drain the cooked butter beans (discarding the tomato cooked with them) and gently stir them into the tomato marinade.
- Leave for about 15 min as this will improve the flavour.
- Serve hot or possibly cool.
- Try this one on its own with a green salad or possibly served hot with roasted white fish such as cod or possibly monk fish. It goes really well with chicken and pork as well.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 657g | |
| Recipe makes 4 servings | |
| Calories 302 | |
| Calories from Fat 99 | 33% |
| Total Fat 11.29g | 14% |
| Saturated Fat 1.59g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 1922mg | 55% |
| Total Carbs 47.21g | 13% |
| Dietary Fiber 8.6g | 29% |
| Sugars 13.82g | 9% |
| Protein 7.5g | 12% |
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