Salsa Verde Butter Beans
Ingredients
- 2x 400g tins of butter beans in water, drained
For the salsa verde
- 15-20 g fresh flat-leaf parsley
- 15-20 g fresh basil leaves
- 15-20 g fresh mint, leaves only
- 3 tbsp capers, drained
- 1 clove garlic
- 3-4 tbsp extra virgin olive oil
Instructions
- Add all the salsa ingredients to a food processor, blitz until you form for a paste/salsa. Adjust salt and oil to taste.
- In a large salad bowl add butter beans and the salsa.
- Mix and enjoy on its own or with some toasted bread.
Notes
I love to eat this as a main meal, with some toasted sourdough bread, but it is also great as a side dish for meat or fish.