You can never go wrong with a butter bean, in my opinion. They’re just the right consistency and gorgeously tender when they’re done right, and they also taste just a little bit decadent!
This is a nice, fresh salad to go with the relatively heavy dishes that a Tapas night necessitates. I love the combination of roasted red pepper and red wine vinegar, and I think you will too.
(Serves 4 as a tapas dish)
2 1/2 cups butter beans, cooked and drained
2 small red peppers
2 cups red cabbage, shredded
2 tablespoons oil
2 tablespoons red wine vinegar
cracked black pepper
Preheat the oven to 180 degrees Celsius, and place the red peppers whole inside
Turn after 20 minutes, then after 45 minutes in total, remove from the oven
Allow to cool, then remove the stem and core and slice
Heat a small pan and wilt the red cabbage in it for a minute or so
Combine the oil, red wine vinegar, salt and pepper together
Toss the butter beans and red cabbage together in the vinegar dressing
Top with the roasted red pepper and serve
Apart from the 45 minutes of roasting time for the peppers, this is an incredibly quick and easy salad to make; the kind of dish that you can have going in the background while you cook all the other things.
Roasted red peppers make everything better, in my opinion. Including life!