I once had a bad experience with butterbeans. I wanted to be hip and cool and made a butterbean dip to go along with my crudite lunch instead of my usual hummus. By 3pm I was in agony as the pulverised butterbeans slowly made their way through my digestive system. Perhaps I should’ve put my lunch in the fridge after all…
In saying that, it hasn’t stopped me from successfully using butterbeans in cooked dishes and this is one of them. The great thing about this recipe (like most of my dinner recipes) you can easily adjust the quantities (and types of veggies) to suit your appetite. This recipe was for two people that ate twice so, in essence, four people.
8 sausages of your choice (I used caramelised onion pork sausages)
215g tin butterbeans
270g cherry tomatoes (on the vine is great!)
1 bell pepper of your choice, chopped in 6 pieces
2 onions, quartered
100g baby button mushrooms
1 large courgette, cut into chunks
80g fresh peas
1 teaspoon red wine vinegar
125ml water (or stock if you prefer)
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