Tomatoey Butterbeans with Roasted Vegetables

Tomatoey Butterbeans with Roasted Vegetables

This recipe combines butterbeans with roasted vegetables, olives, capers, and fresh basil for a flavourful dish. The roasted peppers and courgette add a smoky sweetness, while the tomatoes, garlic, and onions create a rich tomatoey base with a hint of chili heat. The addition of olives and capers provides a briny and tangy contrast, and the fresh basil adds a fragrant finish. The dish is simple to prepare by roasting the vegetables, sautéing the onions and garlic, then simmering everything together with the butterbeans. Serve with sourdough to soak up all the delicious flavours.

Serves: 2

45 minutes

Cook time

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Ingredients

Natalia

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Ingredients:

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

🔄Natalia Rudin's Suggested Substitutes

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

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