butterbean

“Muhammara is a spicy Levantine dip of red capsicum and walnuts. It keeps in the fridge for 3 days, so double the recipe, if you like. It’s as lovely spooned into a cheese sandwich or served with grilled meat as it is as a dip. I’ve left the skins on the capsicums for ease, but remove them if you don’t want the texture. The mash can be made 3 days in advance – keep in the fridge in a separate container and bring back to room temperature before serving” - Yotam Ottolenghi. This is an edited extract from
Ottolenghi SIMPLE (Penguin Random House, RRP $49.99). On sale now.

Butterbean mash with muhammara

olive oil

garlic (skin on), lightly crushed

thyme

(850 grams) red capsicums, quartered, seeds and stalk discarded

tbs olive oil, plus extra to drizzle

garlic cloves,

tbs picked thyme leaves

tsp sweet smoked paprika

tsp chilli flakes

tsp balsamic vinegar

walnut halves, lightly roasted, roughly chopped

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<p>A quick and easy family dinner recipe; Sausage &amp; Butterbean Casserole cooked on the hob in less than 30 minutes!</p>

Easy Sausage & Butterbean Casserole

tbsp oil

sausages (meat

white onion, diced

garlic cloves, crushed

carrots,

tomatoes

tomato puree

/ 8 fl oz chicken or vegetable stock

paprika

herbs

/ 14 oz tin butter beans, drained

Heat the oil in a large saucepan or frying pan. Add the sausages and fry gently for 5-6 minutes until they start to brown. Remove the sausages from the pan and set aside.

In the same pan, add the onion and fry for 2-3 minutes until it starts to soften. Add the garlic and carrots and cook for another couple of minutes.

Add the tinned tomatoes, tomato puree, stock, paprika and mixed herbs. Stir well before adding the sausages back into the pan.

Cook on a low-medium heat for 15 minutes.

Add the butter beans and cook for a further 5 minutes until the beans have warmed through.

Serve immediately with crusty bread or rice.

Another winner! Enjoyed by the whole family again. Loved it so much I made extra to take for my lunch at work :)

Thank you so much for this recipe! It's super easy to make but tastes SO delicious. I made it with turkey sausages and added bacon lardons and a teaspoon of marmite. I'll be making this every week from now on!

Our youngest (9) is a meat and potatoes lad but he LOVES this recipe. Its really good. I add some extra veggies sometimes but cut so small he doesn't notice. Reminds me of baked beans a bit in the final taste. I also add a knob of butter at the end to increase the buttery taste of the white beans.

Eating leftovers now. These were great, I veganized it with tofurky sausages and it is amazing. I also added some red potatoes. I'll definitely make it again!

Really simple to make but tastes amazing! will try it with crusty bread not rice next week

So yummy! Always make extra of this so I can have it for my lunch as well the following day.

I have added mushrooms, red and green peppers and thyme and brilliant looking and tasting now.

Really tasty. Going to try it in the slow cooker next time.

I made this for the first time last week, it was a winner, comfort food at its best. Highly recommend. It’s on my list to make again this week.

Totally delicious and super quick. Kids are eating it now. Win win:) put some broccoli on top near the end. Thanks so much:)

This was lovely and a huge hit with the whole family. I am going to make this again this week and try it with crusty bread instead of rice 👌

Sausage & Butterbean Casserole | Healthy Family Dinner Recipe

This creamy, cosy vegan butter bean bowl is filling and delicious and comes together in just 10 minutes.

Quick & Creamy Butter Bean Bowl

Tins Of Butter Beans

Tbsp Vegan Cream Cheese

Cherry Tomatoes

Cloves

Spinach

Lemon

Chili Flakes (Optional)

Finely slice the garlic. Heat a pot or deep saucepan over medium-low heat with a drizzle of olive. Stir fry the garlic for a few minutes until just starting to become fragrant and translucent. 

Add the butter beans with their liquid into the pot and then add the tomatoes. Reduce the heat to low. Stir for a few minutes until the tomatoes are starting to soften. Squash the tomatoes with the back of a spoon so that they release their juices. Stir through the spinach

Add the vegan cream cheese and stir to create a creamy sauce with the tomato juice and butterbean liquid.

When the spinach has wilted, season well and taste. Add a squeeze of lemon juice and some chilli flakes if using. Serve with crusty bread or with rice.

<p>With the addition of silken tofu for a creamy texture and protein boost, this flavourful butterbean and lentil dish is a must-make vegan meal.</p>


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Top 4 butterbean recipes from across the web

The most viewed butterbean recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butterbean mash with muhammara

Easy Sausage & Butterbean Casserole

Quick & Creamy Butter Bean Bowl

Niall Kirland's Creamy Butter Beans...

The most viewed butterbean recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine