Butter beans simmered with garlic, chili, capers and fresh herbs, with chopped pistachios and shredded kale. Serve up as is, or with some lovely fresh sourdough to mop up all those wonderful flavours!
As we move from summer into autumn, this dish is a great one to ease the transition, using up the last of those seasonal fresh tomatoes, kale and herbs, all coming together in under 20 minutes!
Full of protein, fibre, iron, vitamin C and healthy fats this dish is a real winner and will leave you feeling euphoric!
If you make any of my recipes, don't forget to snap a pic and share with me on socials - I love seeing your re-creations!
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Butter Beans with Kale & Pistachios | Serves: 2 | Time: 20 minsYou'll need
- Chopping board
- Knife
- Sauté pan
- Measuring cups & spoons
Ingredients
- Drizzle olive oil
- 150g kale leaves
- 2 garlic cloves
- 1 can butter beans, drained
- 1 tbsp baby capers
- Juice 1/2 lemon
- 1 salad tomato, chopped
- 1 red chili, sliced
- 1 tsp dried Italian herbs
- 1/2 tsp salt
- Black pepper
- 1/4 cup pistachios
- Handful mint leaves
- Handful chives, chopped
- Pinch chili flakes
Method
- Heat the pan with a splash of olive oil. Meanwhile, remove the kale from the stems and slice thinly. Add to the pan and cook for 5 mins, stirring often.
- Then crush the garlic and add to the pan along with the butter beans, capers, lemon juice, tomato, chili, dried herbs, salt and pepper. Cook for 5 minutes, stirring occasionally.
- Chop the pistachios and add to the pan along with the mint and chives.
- Serve with a garnish of olive oil and red chili flakes and enjoy!
Cassidy xx
