Written By Gracie
These smoked beans are so delicious and are great for breakfast, lunch or dinner.
The side salad isn’t compulsory but if you fancy something refreshing and light to go alongside the beans it’s great and is an easy way to get some extra greens in. We love adding the beans to the leaves and mixing it all together.
If you like beans then it’s worth making a big batch and storing them in a tupperware in the fridge so you have an easy, nutritious and delicious ‘go to food’ anytime of the day.
Ingredients (serves 2)
- 400g x Can of cooked butter beans (drained and washed)
- 400g x Baby plum tomatoes
- 1 x Small red onion (finely chopped)
- 1 x Garlic clove (crushed)
- 1½ x Tsp dried oregano
- 1½ x Tsp maple syrup
- 1 x Tsp smoked paprika
- ¼ x Tsp ground cumin
- 100ml filtered water
- Pinch of salt & pepper
- 2 x Handfuls (per person) of your favourite salad leaves (we recommend rocket, baby spinach & chopped chives)
- ½ x cup of frozen peas
- 1½ x Tbsp Etra virgin olive oil
- 2 x Tsp Raw cider vinegar
- 1 x Tsp tahini
- ¼ x Tsp Dijon mustard
- Pinch of salt
1. Add all the butter bean ingredients (EXCEPT the butter beans) to a blender and blend until smooth. Add to a pan and simmer for about 20- 30 minutes until it reduces and becomes slightly thicker.
2. While the sauce is simmering make the dressing by mixing all the ingredients together until smooth. Leave to one side.
3. Using a small frying pan add the sunflower seeds (without any oil) and cook until slightly brown. Leave to cool.
4. In a mixing bowl mix the leaves together along with the peas (make sure you have cooked the peas and allowed them to cool before adding to the leaf mix). Add the dressing and mix so all the leaves and peas are covered. Split the leaves into two serving bowls and sprinkle over sunflower seeds.
5. Once the sauce has reduced add the butter beans, mix and simmer for a few more minutes.
6. Spoon the beans evenly into two small dishes and garnish with some chives.