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
Video
Notes
* I don’t know you but I can’t eat raw onion just like this, so my tip here is to chop the onions very thin, rinse them with water and leave the in warm water for 30 mins. I drain the water, rinse and squish out the excess water. This way are very easy to digest and won’t leave that strong taste in your mouth!