Butter beans with a spicy kick

Butter beans with a spicy kick

Infused with the Middle Eastern charm of za’atar and brightened with a splash of lemon, this dish is a perfect harmony of heat and spice. Whether you’re looking to spice up your side dishes or want a satisfying main course that’s both nutritious and flavourful, these butter beans are the answer.


  • 3 tablespoons olive oil
  • 1 large chilli, finely chopped
  • 3 cloves of garlic, crushed
  • 1 x 400g/14oz tin of butter beans, drained and rinsed
  • 1½ tablespoons za’atar
  • 150g/5½oz/1¼ cup cherry tomatoes, halved
  • handful of flat leaf parsley, chopped, plus extra to serve
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • salt and pepper to taste


Method of cooking:

Heat the olive oil in a frying pan over a medium heat.

Add the chopped chilli and crushed garlic. Cook for a few minutes until fragrant.

Stir in the butter beans and za’atar.

Season to taste with a large pinch of salt and pepper.

Add the cherry tomatoes and cook, stirring occasionally.

After about 10 minutes, when the tomatoes have softened but still have some bite, add the chopped parsley leaves, lemon juice and zest.

Stir and cook for a further minute.

Taste and season to taste with a little more black pepper.

Serve the butter beans hot, sprinkled with fresh parsley.

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