Well I have to say, for a humble meal this was truly delicious!
I’m not a big fan of beans. I don’t mind the flavour but I really don’t like the texture and rarely find bean recipes that I like or cook often.
This, however, will be an exception.
And it is so easy to make. Even the boy, who was having something else for dinner, wanted to swap!
I sautéed some finely sliced spring onion in a little olive oil and a butter (remove the butter for a dairy free recipe). Then I added a tin of drained butterbeans, (pre-soaked dried beans could substitute. I didn’t have any pre-soaked), some minced garlic, seasoning and a little paprika. I sautéed the beans until they were becoming golden and a little crunchy and then stuffed into a roasted pepper and topped with sour cream and chives.
The butter bean hash would go well with chorizo or bacon too I think.
Butterbean and Spring Onion Stuffed Peppers
- 1 can butterbeans, drained (or 250g pre soaked dried beans, also drained)
- 2-3 bell peppers, sliced in half
- 6-8 spring onions, finely sliced
- 2 cloves glarlic, minced or finely chopped
- 0.6 tsp paprika
- Himalayan salt and freshly ground black pepper to season
- Olive oil
- 1 knob butter (Optional)
- Sour cream and chopped fresh chives to garnish (Optional)
- Preheat oven to 200C and arrange the peppers on a baking sheet cut side up. Drizzle with olive oil and a sprinkle of salt and roast until golden at the edges and soft
- Meanwhile, melt the butter (if using) with some olive oil (approx. 1 tbs) and saute the spring onions with a sprinkle of salt over a medium heat.
- When the spring onions are beginning to turn golden, stir in the garlic and paprika, and then the butter beans.
- Season to taste and saute until the beans begin to turn golden and a little crunchy
- Stuff the roasted peppers with the butter bean hash and top with sour cream and some chopped fresh chives