zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Butter Bean and Roast Tomato Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Butter Bean and Roast Tomato Salad

    • Vegetarian
    • Christmas
    • Preparation time: 15 minutes plus overnight soaking
    • Cooking time: 50 minutes

    Serves: 12

    Ingredients

    • 300 g Waitrose Wholesome Dried Butter Beans
    • 3 tbsp extra virgin olive oil
    • 2 tbsp Cooks' Ingredients Sherry Vinegar
    • 400 g cherry vine tomatoes
    • 1 clove garlic, crushed
    • 1 tbsp fresh thyme leaves
    • 14 g bag watercress, rocket and spinach salad

    Method

    1. Soak the butter beans overnight in plenty of cold water. Drain and rinse well. Cook in boiling salted water for 30 minutes, until tender. Drain and rinse in cold water. Whisk 2 tbsp of the oil and the sherry vinegar together and season. Toss the butter beans in the dressing and set aside.
    2. Preheat the oven to 200°C, gas mark 6. Arrange the tomatoes in a single layer in a shallow roasting tin – leave them on the vine, but snip into smaller portion-sized bunches if needed. Sprinkle over the garlic and thyme leaves and drizzle over the rest of the oil. Roast for 15-20 minutes, until the tomatoes are starting to char but still hold their shape. Leave to cool slightly, then gently mix together with the butter beans and salad. Spoon into a large serving dish.

    Your recipe note

    Edit your recipe note

    Cook's tips

    If you haven’t got time to soak and cook the butter beans, substitute 2 x 400g cans butter beans. Drain and rinse them before using.

    Comments

    Average user rating

    5 stars