Chilli butter beans on toast | Recipe | Natalie Penny

Name: Chilli butter beans on toast | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Empty the butter beans into a medium pan. If you're using jarred beans, add the liquid too, and if you're using tinned, rinse them first.; Add the remaining bean ingredients and a generous grinding of black pepper to the pan. Bring to a gentle simmer, then reduce the heat to low.; Cook for abut 15 mins, and check for seasoning – you might want to add some more black pepper and a squeeze of lemon juice.; Just before you're ready to serve, heat the oil in a small frying pan, add the grated courgette, and sauté gently for a few minutes – you want it to be warmed through, not cooked down.; Meanwhile, toast 4 thick slices of sourdough bread, and place them in the bottom of 4 bowls.

www.nataliepenny.com

My favourite is a classic sourdough – but this recipe isn't about the toast, delicious as it is: it's all about the beans, which happen to be delicious…

View Original

Share this recipe:

Ingredients

Ingredients
Instructions
Empty the butter beans into a medium pan. If you're using jarred beans, add the liquid too, and if you're using tinned, rinse them first.
Add the remaining bean ingredients and a generous grinding of black pepper to the pan. Bring to a gentle simmer, then reduce the heat to low.
Cook for abut 15 mins, and check for seasoning – you might want to add some more black pepper and a squeeze of lemon juice.
Just before you're ready to serve, heat the oil in a small frying pan, add the grated courgette, and sauté gently for a few minutes – you want it to be warmed through, not cooked down.
Meanwhile, toast 4 thick slices of sourdough bread, and place them in the bottom of 4 bowls.