Butter Bean & Roast Tomato Salad | Nourish
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Butter Bean & Roast Tomato Salad

Posted: Fri, 21 April 2017, 11:27

Butter beans, as their name suggests have a rich creamy texture and taste which can be used in all manner of stews, curries, salads and pates. Cooked from scratch (or tinned) they are very satisfying as a main meal or side dish, packed with fibre and protein. Dried butter beans need to be soaked overnight in cold water. Refresh the water after soaking and boil in a pan with a bay leaf and/or a strip of kombu which assists in the digestion of most dried beans. Cooking time can vary according to the quality or age of the beans but generally take at least an hour simmering on a medium to low heat. Test them towards the end of cooking and remove from the heat before they start to break up.....



40z/100g cooked butter beans (per person)

3 or 4 large vine tomatoes or 8 small cherry tomatoes

1 courgette

5 or 6 garlic cloves

1 tbsp. dried oregano

1 ½ tbsp. organic vegetable oil

1 tsp. balsamic vinegar

Handful of wild rocket leaves

Fresh parsley and oregano to garnish

Salt and pepper to taste.



Cut the tomatoes (if large) and courgettes into even sized pieces. Arrange in a baking dish with the garlic cloves which needn’t be peeled until they are coked. Sprinkle with dried oregano and vegetable oil before baking in a moderate oven for 30 to 40 minutes.

Combine the baked vegetables (including their sweet juices) with the butter beans and garnish liberally with herbs, rocket and freshly ground black pepper and sea salt. Serve warm or cold

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