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Butter Beans With Marinated Tomato Chilli And Basil Recipe

by Global Cookbook

Ingredients

340 gm butter beans soaked overnight 11 med /large ripe plum tomatoes 1 lrg bunch of basil roughly minced 2 med /large flesh red chillies deseeded and finely minced

2 Tbsp. red wine vinegar 3 Tbsp. extra virgin extra virgin olive oil 1 x salt and freshly grnd black pepper

Directions

1. Rinse the soaked beans and cover with water.
2. Add in 1 tomato (the acid in the tomato makes the skins less tough).
3. Bring to the boil cover the pan and simmer for about 1 1/2 hrs or possibly till tender.
4. Remove the cores from the remaining 10 tomatoes and score a cross on top of each.
5. Place into boiling water and remove fairly quickly or possibly when you can peel the skin off. Take out the seeds roughly chop the tomatoes place in a bowl and add in the remaining ingredients.
6. Drain the cooked butter beans (discarding the tomato cooked with them) and gently stir them into the tomato marinade.
7. Leave for about 15 min as this will improve the flavour.
8. Serve hot or possibly cool.
9. Try this one on its own with a green salad or possibly served hot with roasted white fish such as cod or possibly monk fish. It goes really well with chicken and pork as well.
10. Serves 4

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