PUTTANESCA-STYLE BUTTER BEANS & ROASTED GARLIC BREAD

This puttanesca butter beans & garlic bread recipe is hearty, nourishing, and so flavourful I had to make double so we got to have leftovers the day after. The garlic confit bread is epic, but you can also enjoy the butter beans with brown rice or quinoa. For a higher protein content, you can add scrambled tofu at step 2. It’s saucy enough that you will barely notice a difference!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To a large pot on medium heat, add the olive oil and onions, and cook for 3 minutes.

Step 2

Add the chili flakes, a pinch of salt & pepper, garlic, capsicum, zucchini, baby tomatoes, butter beans, diced tomatoes, artichokes, sun-dried tomatoes, olives, capers, and capers, and cook covered for 15 minutes. Then uncovered for 10 minutes.

Step 3

Stir in the parsley, add salt and pepper to taste, and enjoy!

Step 4

Preheat the oven to 390F/200C.

Step 5

In a small oven-safe dish, add the garlic and olive oil. Cook covered for 15 minutes. Allow to cool down.

Step 6

Blend with the rest of the ingredients.

Step 7

Cut small incisions along your bread of choice, being careful not to cut all the way through. Spread the garlic paste between each slice and bake in the oven for 5 to 7 minutes until golden.

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