TRY IT YOURSELF

Butter beans with paprika, sherry vinegar & piquillo peppers

SERVES 4 PREP 5 mins COOK 25-30 mins EASY V

3 red onions, finely chopped 125ml extra virgin olive oil

4 garlic cloves, finely sliced 1 tbsp chilli flakes

11/2 tbsp sweet smoked paprika 1 tbsp tomato purée

2 x 400g cans butter beans,

drained and rinsed

5 tbsp sherry vinegar

300g piquillo peppers from a jar,

drained, rinsed and sliced sea salt flakes, to serve 1 Cook the onions in 75ml oil in a wide-based pan over a medium heat for 15 mins until golden and soft. Sprinkle with fine salt, then add the garlic and spices, and cook for 2-3 mins more. Add the tomato purée and cook for 1 min. 2 Tip in the butter beans and sherry vinegar and cook until the liquid has reduced by half. Remove from the heat.

3 Add the piquillo peppers and remaining olive oil, then season with sea salt flakes to serve.

GOOD TO KNOW fibre • 2 of 5-a-day •

gluten free

PER SERVING 469 kcals • fat 33g • saturates 5g •

carbs 28g • sugars 11g • fibre 12g • protein 10g •

salt 0.3g