- 1 14oz can of Butter Beans
- 2 Cloves Garlic finely chopped
- Crushed red pepper flakes (I like the Korean ones)
So let’s set our pan to medium and bring up the heat on a few tablespoons of olive oil. Drain and rinse the beans and when the oil is hot, toss them in, after a few moments add the minced garlic.
Tip here, we don’t want the oil hot enough to be popping and frying like crazy, we just want it hot enough to give off a nice little sizzle. We want the beans intact and we want the garlic to be golden but not browned. Try medium; if you need more heat bump it up.
Once the butter beans are warm all the way through toss in the chili flakes and hit them with enough salt to taste good and a few grinds of black pepper. Toss it all together one last time and put it in a bowl.
Now while that’s there being hot let’s move towards the second dish tonight, Tomatoes and Peppadews in a kind of raw, deconstructed Romesco idea.
- 3 tomatoes (I like the ones still on the vine)
- 2 Peppadews (or another jarred piquant pepper)
- 1 green onion
- 1 small clove garlic
- Olive Oil
- Salt & Pepper
- Smoked Paprika
- White Wine Vinegar
Core the tomatoes and dice them small, maybe 1/2 an inch or so. Toss them in a strainer over a bowl so you can collect the juice they want to lose. Mince up the garlic and slice the Peppadews and add them to the tomatoes. Wash the green onion and cut off the dark green part but save it. Remove the root from the white part and slice it in half long ways. The slice those into small strips, For the dark green part cut them into half inch on the bias (diagonally). Add all this to the tomatoes. Transfer all this to a bowl and mix it together, add enough olive oil to just get things glistening. Salt and pepper to taste, add a splash of white wine vinegar as well as a small dash of smoked paprika for some extra flavor.
Now we take a nice loaf of sourdough, fresh from the bakery and we slice it into decent pieces, rub some olive oil on them and toast one side in a hot dry pan. Go ahead and serve everything. You can eat everything bruschetta style (which is what I prefer to do) by piling it on to the toast or serve it however you want. There should easily be enough food to feed 2-3 people good portions.