Plato principal
Chili Crisp Tomato Butter Beans
25 minPara 4Nutri-Score B€€
B
25 min
25 minChili Crisp Tomato Butter Beans
receta de
recipesbydrritu
@recipesbydrritu
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
large butter beans (canned, drained and rinsed)Despensa800 g
olive oilDespensa15 ml
garlic (thinly sliced)Frutas y verduras3 piezas
cherry tomatoesFrutas y verduras225 g- chili crisp (plus extra for finishing)Despensa40 g
- brothDespensa120 ml
Parmesan (finely grated, plus extra for finishing)Lácteos25 g
Greek yogurt (or labneh)Lácteos30 g
smoked paprikaEspecias1 g- lemon zestFrutas y verduras2 g
- lemon juiceFrutas y verduras15 ml
saltEspecias3 g
black pepperEspecias1 g
fresh basil (torn)Frutas y verduras6 g- sourdough bread (thickly sliced, for serving)Panadería4 piezas
por ración
Nutrición
268kcal
- Carbohidratos
- 33 g
- Proteínas
- 13 g
- Grasas
- 10 g
lo que usará
Utensilios
Sartén
Rallador
paso a paso
Preparación
- Paso 1
Blister the tomatoes
- Heat the olive oil in a skillet over medium-high heat.
- Add the cherry tomatoes and cook until they blister and start bursting.
- Paso 2
Add garlic and chili crisp
- Add the sliced garlic and cook briefly.
- Stir in the chili crisp.
- Paso 3
Simmer the beans
- Add the butter beans, broth, smoked paprika, salt and pepper.
- Simmer, smashing a few beans against the pan to make everything creamy.
- Paso 4
Finish off the heat
- Turn off the heat.
- Stir in the Parmesan, Greek yogurt, lemon zest and lemon juice.
- Paso 5
Serve
- Finish with torn basil, extra chili crisp and grated Parmesan.
- Serve with thick slices of sourdough bread.
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