Description
This Lemony Butterbeans with Creamy Salad is one of those easy meals that comes together without much fuss but still feels fresh and satisfying. The lemony butterbeans are packed with vegetables, while the creamy avocado and salty feta salad provide the perfect cool contrast.
Ingredients
Units
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Lemony Butterbeans
- 1 onion, peeled and chopped
- 1/2 tsp ginger and garlic paste
- 1 chili, finely chopped
- 1 lemon, washed and cut into small cubes, seeds removed
- 1 cup carrots, washed, peeled if needed, and sliced
- 1 cup courgettes, sliced
- 2 cans butterbeans, drained and rinsed
- Salt, to taste
- Black pepper, to taste, optional
- 1 tbsp olive oil, if needed for sautéing
Avocado Feta Salad
- 1 avocado, peeled and diced
- 1 block feta, cubed
- 1/4 onion, finely chopped
- 1/4 green pepper, finely chopped
- Black pepper, to taste
Instructions
Lemony Butterbeans
- Heat a large frying pan or sauté pan over medium heat.
- Add 1 tbsp olive oil; if your pan needs it, then add 1 chopped onion and cook for about 2 minutes until it starts to soften.
- Add 1/2 tsp ginger and garlic paste and 1 finely chopped chili.
- Stir and cook for another minute. Keep an eye on the garlic so it doesn’t catch and turn bitter.
- Add 1 cubed lemon, making sure you’ve removed any seeds.
- Cook for about 1 minute, stirring as you go. Using the whole lemon gives the dish plenty of fresh and a zingy flavour
- Add 1 cup sliced carrots and sauté for about 5 minutes.
- The carrots should start softening but don’t need to be completely cooked yet.
- Add 1 cup sliced courgettes and 2 cans of drained and rinsed butterbeans. Season with salt to taste and black pepper to taste, if using.
- Stir everything together and cook for another 5 to 7 minutes, stirring gently from time to time.
- The courgettes should be tender and the butterbeans heated through. You don’t need to add water. If the pan looks very dry, add a small splash of water or vegetable stock, but don’t turn this into a watery stew.
Avocado Feta Salad
- While the butterbeans are cooking, add 1 diced avocado, 1 cubed block of feta, 1/4 chopped onion and 1/4 chopped green pepper to a bowl.
- Season the salad with black pepper to taste and gently toss everything together. I wouldn’t add salt straight away because feta can be quite salty already.
- Serve the hot Lemony Butterbeans with Creamy Salad alongside it.
Notes
Prepared, tried, and tested by Nazley
