Butter Beans, Paprika & Piquillo Peppers

I love this recipe and others of its kind because it’s simple, quick and bursting with flavour. You may be under the impression that us chefs either subsist on takeaway (when we aren’t working) or make elaborate and creative masterpieces at home every night of the week. Nothing could be less true. We are mere mortals, just like you, and we want to have as much flavour as we can in as little time as possible. This recipe is just that, especially as most of the ingredients will be in your store cupboard.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a wide-based pan over a medium heat, caramelize the red onions in 75ml (2½fl oz) of the olive oil for 15 minutes or until they turn golden and soft.

Step 2

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 3

Add the butter (lima) 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.

Step 4

Ideas & Inspirations + These beans are great in salads. Let the mix cool and then toss through a selection of salad leaves and herbs. Perk up the leaves with a little olive oil and vinegar, and some crispy lavash on top.

Step 5

+ Have a big bowl of the beans with a simple dollop of thick yoghurt and some crusty bread.

Step 6

+ Serve the beans on a bed of rice with some crispy fried eggs.

Step 7

+ Prepare the recipe and pour into a baking dish. Place fillets of white fish (such as hake or pollock) on top. Bake in a preheated oven, at 200°C/180°C fan/400°F/gas mark 6 for 10–15 minutes, depending on the size of the fish.