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.
50 minutes
Cook time
Ingredients
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Ingredients:
- 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