Beans and Herbs
It might be a peasant dish, but this beans and herbs dish is delicious and can also be prepped and saved for a busy weeknight meal.
Servings: 4
Ingredients
- 4 tablespoon olive oil + 1 tablespoon extra
- 4 garlic cloves minced
- 1 shallot finely diced
- 1 large red chilli finely diced
- 1 teaspoon sweet parika
- 1 lemon zest and juice
- 400 g butter beans 15oz
- 2 cups chicken stock
- 4 green onions green and white parts chopped
- ½ cup parsley chopped
- ½ cup dill chopped
- salt + pepper
- 4 slices sourdough to serve
Instructions
- In a large saucepan on a medium – high heat, bring the olive oil to heat. Add the garlic, shallot and red chili to the pan and sauté for 5 minutes, stirring consistently. Add the lemon zest and paprika and stir through for 1 minute or until fragrant.
- Add the beans, chicken stock and salt and pepper to the pan and bring to the boil. Once boiling, turn the heat to low and cook for 10 minutes with the lid off.
- While the beans simmer, drizzle sliced sourdough with olive oil. In a saucepan on a low heat, cook for 5 minutes on each side or until golden and crispy. Set to the side.
- Once the beans are at a consistency of your liking, stir through the green onion, parsley and dill. Squeeze over the lemon and serve immediately with the olive oil fried sourdough.
