Judion butterbeans, olive, sun blushed tomato, garlic, roasted red onions + herbs
Great with any dish, whether with meat or other vegetables, on its own or as a lunchbox choice. Butter beans are low fat and a good source of iron, zinc and magnesium. They are high in protein (as much as found in poultry, meat and seafood so are a great alternative to meat).
You can soak them yourself, or buy a jar of giant lorazepam butter beans (which are our favourites) found in the deli.
1 kg dry butter beans soaked overnight
500g sunblush tomatoes
1kg red onions peeled and sliced
1 bunch tarragon
1 bunch parsley
100ml olive oil
200g black olives
Boil the beans until soft and refresh and drain.
Sear the onions in batches in hot skillet and deglaze each batch with a splash of wine vinegar.
Mix onions, beans, sunblush tomatoess, olives, chopped herbs and plenty of seasoning.
Keep in the fridge.