We normally make our bean salads using tinned beans but have now taken a conscious decision to us dried beans moving forward.  Although they are more time consuming to prepare we feel happy knowing what we are cooking and think  it is probably a healthier option.

What do I need to make it?

• 1 cup dried butter beans soaked overnight and pressure cooked
• 1 small onion chopped
• 1 big green chilli sliced
• 1 plum tomato de-seeded and chopped
• 1 clove of garlic minced
• Handful fresh parsley chopped
• 1 tsp sumac
• Knob of butter
• 1 tbsp olive oil
• Juice of half a lemon
• Salt and pepper to taste

How much will I make?

3-4 side portions

How do I make it?

Pressure cook the butter beans and drain any remaining liquid.   Heat a saucepan with butter and olive oil.   Saute the garlic over medium heat for a minute before adding the onions and green chilli.   Continue cooking over medium heat till the onions are translucent – add the cooked butter beans, sprinkle the sumac and salt and pepper and switch of the heat.   Dress with lemon juice – add chopped tomatoes and fresh parsley and give it a good mix.   Serve warm or at room temperature.