Main
Chili Crisp Tomato Butter Beans
25 minServes 4Nutri-Score B€€
B
25 min
25 minChili Crisp Tomato Butter Beans
what you need
Ingredients
large butter beans (canned, drained and rinsed)Pantry800 g
olive oilPantry15 ml
garlic (thinly sliced)Produce3 pieces
cherry tomatoesProduce225 g- chili crisp (plus extra for finishing)Pantry40 g
- brothPantry120 ml
Parmesan (finely grated, plus extra for finishing)Dairy25 g
Greek yogurt (or labneh)Dairy30 g
smoked paprikaSpices1 g- lemon zestProduce2 g
- lemon juiceProduce15 ml
saltSpices3 g
black pepperSpices1 g
fresh basil (torn)Produce6 g- sourdough bread (thickly sliced, for serving)Bakery4 pieces
per serving
Nutrition
268kcal
- Carbs
- 33 g
- Proteins
- 13 g
- Fat
- 10 g
what you’ll use
Tools
Frying pan
Grater
step by step
Method
- Step 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.
- Step 2
Add garlic and chili crisp
- Add the sliced garlic and cook briefly.
- Stir in the chili crisp.
- Step 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.
- Step 4
Finish off the heat
- Turn off the heat.
- Stir in the Parmesan, Greek yogurt, lemon zest and lemon juice.
- Step 5
Serve
- Finish with torn basil, extra chili crisp and grated Parmesan.
- Serve with thick slices of sourdough bread.
most cooked first