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Chili Crisp Tomato Butter Beans
25 minVoor 4Nutri-Score B€€
B
25 min
25 minChili Crisp Tomato Butter Beans
recept van
recipesbydrritu
@recipesbydrritu
2 recepten
2 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
large butter beans (canned, drained and rinsed)Voorraadkast800 g
olive oilVoorraadkast15 ml
garlic (thinly sliced)Groente en fruit3 stukken
cherry tomatoesGroente en fruit225 g- chili crisp (plus extra for finishing)Voorraadkast40 g
- brothVoorraadkast120 ml
Parmesan (finely grated, plus extra for finishing)Zuivel25 g
Greek yogurt (or labneh)Zuivel30 g
smoked paprikaKruiden en specerijen1 g- lemon zestGroente en fruit2 g
- lemon juiceGroente en fruit15 ml
saltKruiden en specerijen3 g
black pepperKruiden en specerijen1 g
fresh basil (torn)Groente en fruit6 g- sourdough bread (thickly sliced, for serving)Bakkerij4 stukken
per portie
Voedingswaarden
268kcal
- Koolhydraten
- 33 g
- Eiwitten
- 13 g
- Vetten
- 10 g
wat je gebruikt
Keukengerei
Koekenpan
Rasp
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Add garlic and chili crisp
- Add the sliced garlic and cook briefly.
- Stir in the chili crisp.
- Stap 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.
- Stap 4
Finish off the heat
- Turn off the heat.
- Stir in the Parmesan, Greek yogurt, lemon zest and lemon juice.
- Stap 5
Serve
- Finish with torn basil, extra chili crisp and grated Parmesan.
- Serve with thick slices of sourdough bread.
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