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Nutrition: per serving

  • kcal116
  • fat4g
  • saturates0g
  • carbs16g
  • sugars5g
  • fibre5g
  • protein6g
  • salt0.83g
    low
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Method

  • step 1

    Drain and rinse the butter beans and place in a mixing bowl. Chop the tomatoes and add to the beans. Place the chilli, basil (reserving a few small leaves) garlic, olive oil and vinegar in the small bowl of a food processor then whizz until smooth. Add to the tomatoes and beans, season and mix. Serve scattered with a few small leaves.

RECIPE TIPS
KNOW HOW

To peel tomatoes easily, make a small cross in the base and tip them into a bowl. Pour hot water from a kettle over them and leave for 10 secs. Remove, then when cool enough to handle, slip off the skins.

Recipe from Good Food magazine, September 2006

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Comments, questions and tips (8)

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Overall rating

A star rating of 4 out of 5.17 ratings
finger-licking-good avatar

finger-licking-good

A star rating of 5 out of 5.

A lovely fresh dish full of flavour. This I will be making again. The butter beans make it a very filling meal, I used tinned butter bins x 2 and didn't peel the tomatoes as I'm not a fan of how when you do that it will let out alot more juice this dish had plenty and it worked perfectly. I served…

Pookster avatar

Pookster

A star rating of 1 out of 5.

Bland and tasteless. Chilli takes over and ruins it. Avoid.

aggelosfu

A star rating of 2 out of 5.

nothing special

lucylawson

I have yet to make this, but just wanted to point out that the nutrional info is probably correct - it uses 1 tbsp oil for 4 people, and the nutrional info is per serving.

tcmspark

A star rating of 5 out of 5.

This has become my staple lunch! Now that I'm having it regularly, I just use unpeeled tomatoes which make no difference to me. I've also mixed up the beans, adzuki beans are a great option as are cannellini beans. Just be aware that the calories cannot be correct as 1 tbp of of olive oil = 100cal…

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