Butter Beans, Paprika & Piquillo Peppers
Photography: ©CHRIS TERRY
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Butter Beans, Paprika & Piquillo Peppers

This recipe is simple, quick and bursting with flavour – plus, most of the ingredients will already be in your store cupboard. There are plenty of ways to serve and use them too – warm with a simple dollop of thick yoghurt on top and some crusty bread; on a bed of rice with some crispy fried eggs; or in salads (one cool). Alternatively, prepare and pour into a baking dish. Place fillets of white fish (such as hake or pollock) on top and bake in a preheated oven, at 200°C/180°C fan/400°F/gas mark 6 for 10-15 minutes.
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Photography: ©CHRIS TERRY
Serves
Serves 4
Total Time
45 Minutes
Ingredients
3 red onions, diced
125ml of extra-virgin olive oil
4 garlic cloves, finely sliced
1 tbsp of dried chilli (red pepper) flakes (pul biber, preferably)
1 ½ tbsp of sweet smoked paprika
1 tbsp of tomato purée
2 x 400g cans of butter (lima) beans, drained & rinsed
5 tbsp of sherry vinegar
300g of piquillo peppers, rinsed and sliced
Sea salt flakes (kosher salt)
Method
Step 1

In a wide-based pan over a medium heat, caramelise the red onions in 75ml of the olive oil for 15 minutes or until they turn golden and soft. Add a little fine salt, the garlic and spices and continue to cook for 2-3 minutes. Add the tomato purée and cook for another minute.

Step 2

Add the butter beans and sherry vinegar and reduce the liquid by half over a medium heat. Turn the heat off. Add the piquillo peppers and the remaining olive oil and season with sea salt flakes (kosher salt) to serve.

Three: Acid, Texture, Contrast by Selin Kiazim (Quadrille, £25) Photography ©Chris Terry

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