If you’re looking for a recipe that’s fresh, light, and ready in less than 10 minutes, this one is for you. I first spotted this beautiful combo on Bold Beans and couldn’t stop thinking about it until I made it myself. It’s a perfect dish for warm days when you want something quick but still packed with nutrients.
What makes this recipe a winner? It’s no-cook, fibre-rich thanks to the butter beans, and high in protein from the ricotta and beans. Plus, the zing of lemon zest and the sweetness of roasted peppers make every bite taste fresh and satisfying. The simple steps mean you can whip it up anytime and serve it with toasted sourdough for a meal that feels both wholesome and indulgent. It’s also brilliant as a dip or a side dish, adding a fresh, nutritious boost to any meal or gathering.
Tips
- Use good quality canned butter beans — drain and rinse them well to remove excess salt and liquid for a cleaner flavour and better texture.
- Red onion tip: I don’t know about you, but raw onion can be a bit much for me in this kind of dish. My hack is to slice the onion very thinly, then rinse it in cold water and soak in warm water for 30 minutes. After that, drain, rinse again, and gently squeeze out the excess water. This mellows the onion’s sharpness and makes it much easier to digest, so you still get the crunch and flavour without the harsh bite.
- Make the lemony ricotta ahead and let it chill for at least 30 minutes to allow the flavours to develop fully.
- Use fresh basil for the best aroma and bright flavour — add it at the end so it stays vibrant.
- Gently fold the bean mixture so you keep some beans intact for a nice texture, don’t overmix.
- Toast your sourdough bread just before serving for that perfect crunchy contrast to the creamy beans and ricotta.
- Adjust seasoning last — taste and add more salt, pepper, or lemon zest as needed for a balanced flavour.
Swaps
Butter beans: Cannellini or butter beans from another brand work well too.
Roasted peppers: Grilled fresh peppers or charred red peppers make a great alternative to jarred ones.
Ricotta: Try fromage frais or soft goat’s cheese for a tangier flavour.
Pecorino: Parmesan, Grana Padano, or nutritional yeast for a dairy-free swap.
Capers: Green olives or finely chopped gherkins give a similar salty kick.
Red onion: Shallots or spring onions are milder and easy on the digestion.
Sourdough bread: Any crusty bread or crisp crackers are perfect for serving.
Storage
Fridge: Keep both the butter bean mix and the lemony ricotta covered separately in airtight containers. Store in the fridge for up to 3 days to maintain freshness and flavour. Avoid mixing them until ready to serve to keep the textures just right.
More Butter Beans Recipes
Butter Beans with Roasted Pepper & Lemony Ricotta
Ingredients
- 1 can butter beans, drained
- 2 roasted peppers, from a jar
- 2 tbsp capers
- 20 g pecorino cheese, Parmesan should do as well
- 250 g tubs of ricotta
- zest of a lemon
- oil salt pepper to taste
- bunch of basil
- 1 red onion
Instructions
- In a bowl add the ricotta, lemon zest, cheese and mash/mix until well combined
- In another bowl add the butter beans, sliced peppers, finely chopped onions*, basil, capers and seasoning. Mix
- On a plate, spread the ricotta and add the bean mix on top.
- Serve with some slice of toasted sourdough bread