Tomatoey Butterbeans with Roasted Vegetables

Tomatoey Butterbeans with Roasted Vegetables

This recipe features a delightful combination of butterbeans, roasted vegetables, olives, capers, and fresh basil. The dish starts by roasting peppers and courgette, then sautéing onions, garlic, and tomatoes with chilli flakes. Butterbeans, capers, and olives are added and simmered until thick. The roasted vegetables are mixed into the bean mixture and finished with a generous amount of fresh basil. The result is a flavourful and nutritious option for a summer lunch, perfect for enjoying in hot weather.

Serves: 2

50 minutes

Cook time

Ingredients

Natalia

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  • 1 tin of butterbeans
  • 4 ripe salad tomatoes
  • 4 cloves of garlic
  • 0.5 a red onion
  • 0.5 tsp chilli flakes
  • 1 tsp capers
  • 2 peppers (yellow, Orange or red)
  • 0.5 a large courgette or 1 small one
  • 1 tbsp each of green and black chopped olives
  • 3 tbsp olive oil
  • Handful of fresh basil
  • Salt & pepper

🔄Natalia Rudin's Suggested Substitutes

Butterbeans Cannellini Beans or Chickpeas
Salad Tomatoes Cherry Tomatoes or Canned Diced Tomatoes
Red Onion White Onion or Shallots

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