• Mia

Garlicky, Lemony and Chilli-y Butter Beans with Tahini & Grated Tomato

This one is garlicky, oily, lemony and full of summer sunshine of the Spanish and Italian variety. You know that 5pm golden hour? When you've been at the beach all day and you've just come back, showered and got yourself all freshened up for a delicious dinner. This bowl is full of that feeling.

Butter beans slowly cooked in a garlicky, lemony oil with dried parsley, basil and thyme. I added lots of chilli flakes because I’m hardcore. Then I added a bit of chilli oil because I forgot I already added chilli flakes.... A wonderful mistake though. Was numbing and warming and delicious.

SO...let's get started. The temptation is getting ridiculous at this point.



Four hunky cloves of garlic

Plenty of good olive oil, about 1/2 cup

1 tbsp dried thyme

1 tbsp fried parsley

1 tsp dried basil

1 tsp chilli flakes

1 large pinch flakey sea salt

3 strips of lemon rind

1 can of butter beans

1 tbsp tomato paste

2 tbsp capers

1 tsp lemon zest

Chestnut mushrooms, thiccc-ly sliced

SAUCE to serve:

2 tbsp tahini

Good quality tomato - grated

Wholegrain mustard

Salt and pepper

Fresh parsley

1. Slice four hunky garlic cloves and add into a small saucepan with a PLENTY of good quality olive oil (I used a lemon oil and normal EVOO). Whack on a low, low heat as you don’t want to brown the garlic, just heat it gently.

2. Into the garlic add 1 tbsp dried thyme, 1 tbsp dried parsley, 1 tsp dried basil, 1 tsp dried chilli flakes and a large pinch of flakey salt. If you don’t have lemon oil (that’s fair because it’s not a normal thing to have in the cupboard but my flatmate brought me some from Italy ageessss who, bless her), you can put in a few strips of lemon rind.

3. Let the ingredients infuse for a good 15 mins. No worries if you’re in a hurry, you can reduce that to 5-10 and it will still taste delish.

4. Add in a can of drained and rinsed butter beans into the oil along with 1 tbsp tomato paste, 2 tbsp capers and a few flecks of lemon zest.

5. Cook for 15 mins, on a low heat. When you come to serve, you still want to see lots of oil floating around because that’s where the goodness lives.

5.5. Chuck in some thickly sliced mushrooms and cook everything for another 5-10 mins. You want the mushrooms to keep their shape rather than going limp.

6. Cover and let it sit for a little while whilst you sort the rest of the dish out.

7. Get 2 tbsp of tahini into a bowl and add some water, bit by bit, to thin it out until you have a light and smooth paste that resembles a thick yoghurt. You could also add 1 tbsp yoghurt if you wanted to!

8. Top with grated tomato (preferably one of those nice big toms that actually tastes like a tomato...see below for some tomato inspo), another healthy drizzle of EVOO, plenty of black pepper, a bit more salt and a dollop of whole grain mustard.

9. Serve with fresh, crusty bread to mop up all those juices at the end. It's either that, or you'll have to lick the plate. Flavour like this shouldn't go to waste.

Big love,

Mia x

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