Directions
- 1Heat up the olive oil in a frying pan over a medium high heat.
- 2After a minute, add the chopped shallots and sauté for 2-3 minutes until they soften.
- 3Add the chopped garlic and seasonings and continue cooking until fragrant, before adding the butter beans and lemon juice and zest.
- 4Lower the heat and cover the pan with a lid, and leave the beans to simmer for 10 minutes.
- 5Meanwhile, preheat the oven to 180 degrees Celsius fan.
- 6Pour the beans into a large baking dish and bake for 20-25 minutes until golden on top.
- 7Stir through the finely chopped herbs and bake for another 5 minutes until softened.
- 8Serve warm with pitta bread or bread of choice to soak in the juices.
Ingredients
- 85 ml extra virgin olive oil
- 2 finely chopped shallots
- 6 finely chopped garlic cloves
- 1 tsp paprika
- 1 tsp dried oregano
- to taste Salt
- 480 g butter beans, or two drained cans
- Zest of half a lemon
- Juice of 1 1/2 lemons
- 20 g fresh parsley, chopped
- 20 g fresh dill finely chopped
Equipment
frying panlidlarge baking dishoven
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