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Nutrition: per serving

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

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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A star rating of 4 out of 5.17 ratings
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