Turkish butter bean and onion salad

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8 servings
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Pulses

By Food24 November 03 2009
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Ingredients (9)

125.00 ml fresh chillies — 573
24.00 pickling onions
2.00 garlic — cloves, crushed
820.00 g butter beans
400.00 g tomatoes — whole
50.00 ml lemon juice
salt
freshly ground black pepper
100.00 ml fresh parsley — chopped
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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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