Easy Baked Butter Beans (with a Creamy Roasted Pepper Sauce)
Baked Butter Beans in a creamy roasted pepper sauce and topped with crunchy za'atar breadcrumbs for a delicious and versatile dish.
Servings: 4 side dishes
Ingredients
Butter Beans Roasted Pepper Sauce:
- 400 g cooked butter beans - see instructions below, if using pre-cooked; rinse and drain well
- 1 1/2 tbsp olive oil
- 3 garlic cloves - sliced
- 4-5 small roasted peppers - jarred
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 1/2 tsp Aleppo chili flakes or other mild chili flakes
- 1 tsp ground coriander
- 1 tsp sweet paprika powder
- 1 tsp dried parsley
- salt & pepper to taste
- 75 ml water - more if needed, depends on what kind of tahini and peppers you have
Za’atar Crumbs:
- 4 tbsp bread crumbs
- 2 tbsp za’atar spice blend
- 2 tbsp olive oil
Serve with:
- bread
Instructions
- Preheat the oven to 200 C / 390 F.
- To prepare the sauce, heat the olive oil in a pan over medium heat, add the garlic and fry until fragrant. Add roasted peppers and all seasonings, fry for 2 minutes.
- Remove from heat and blend with tahini, lemon juice and water until smooth. Adjust seasoning to taste.
- Mix the sauce with the butter beans and place in an oven safe dish.
- Mix together all ingredients for the Za’atar crumbs in a small bowl. Adjust with more olive oil if needed.
- Sprinkle the crumbs all over the butter beans and bake on the middle rack in the oven for 25 minutes or until a slightly golden brown crust has formed at the top.
- Serve with bread while warm.
Instructions for soaking and cooking dry butter beans:
- Rinse the beans and then soak them in lots of water for 16-24 hours.
- Drain and then cover with lots of water in a large pot.
- Optional: add aromatics such as bay leaves, a carrot and a halved onion.
- Bring to a boil and let cook 1 h 45 minutes to 2 hours or until tender over medium heat. Drain when cooked so they don’t get watery.
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