Tomatoey Butterbeans with Veggies | Nats Nourishments
Tomatoey Butterbeans with Veggies
15 mins prepServes 4
A fabulous lunch for hot weather featuring butterbeans with roasted vegetables, olives, capers, and fresh basil. This dish combines bright flavors and hearty ingredients to create a satisfying meal.
1: Pre-heat the oven to 190C.
2: Cut the peppers and courgette into big chunks, drizzle with oil and roast for 25 minutes.
3: Slice the onion into half moons and finely chop the garlic.
4: Cut the tomatoes into small cubes.
5: Heat a pan and add oil to sauté onions for 5-8 minutes until starting to brown.
6: Add garlic and sauté for 1 minute.
7: Add tomatoes and chilli flakes, cooking until soft.
8: Pour in the butterbeans with their water, capers, and olives; bring to a boil and simmer for 15 minutes until thick.
9: Once vegetables are done in the oven, add them into the beans and sprinkle with fresh basil to finish.
