Turkish butter bean and onion salad


Ingredients 9
Servings 8
Time

Ingredients

  • 125
    ml
    olive oil
  • 24
    pickling onions
  • 2
    cloves garlic, crushed
  • 820
    g
    butter beans
  • 400
    g
    whole tomatoes
  • 50
    ml
    lemon juice
  • salt
  • pepper
  • 100
    ml
    parsley, chopped
 

Method

 
Heat the olive oil in a pan and sauté the onions and garlic for a few minutes. Then cover the pan until the onions are soft. Drain the butter beans and add to the onion and garlic mixture. Quarter the tomatoes and add to the butter bean mixture with a little of the tomato juice and lemon juice. Heat slowly, allowing the flavours to blend, but do not allow the mixture to come to the boil. Season to taste with salt and pepper and add the chopped parsley after removing the mixture from the heat. Serve hot or cold. Serves 8.
 

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