Puttanesca-Style Butter Beans & Roasted Garlic Bread
A hearty, nourishing meal featuring flavorful puttanesca-style butter beans and epic roasted garlic bread.
Servings
Ingredients
Puttanesca Butter Beans
- 1 tsp olive oil
- 1 red onions, finely diced
- 1 tsp red chili flakes
- 3 garlic cloves minced
- 1 large red capsicum, diced
- 2 zucchini, finely diced
- 200 g cherry tomatoes
- 2 cups cooked butter beans
- 2 cans diced tomatoes
- 4 pieces marinated artichoke heart
- ¼ cup sun-dried tomatoes finely sliced
- 9 Kalamata olives, chopped and pitted
- 2 tbsp baby capers
- ⅓ cup fresh parsley finely chopped
- salt and pepper to taste
Garlic Bread Spread
- 1 garlic head, skin removed (approx. 12 garlic cloves)
- 2 tbsp olive oil
- ¼ cup fresh parsley
- ¼ cup nutritional yeast
- pinch of salt
- Bread of choice, we used ciabatta
Instructions
- In a large pot on medium heat, add the olive oil and onions, and cook for 3 minutes.
- 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 uncover and cook for an additional 10 minutes.
- Stir in the parsley, add salt and pepper to taste, and enjoy!
- Preheat the oven to 400 °F. In a small oven-safe dish, add the garlic and olive oil. Cook covered for 15 minutes. Allow to cool down.
- Blend the cooked garlic with the rest of the ingredients to make the garlic spread.
- 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.
Video
Nutritional Information - Per Serving
Calories 464kcal | Carbohydrates 71g | Protein 18g | Fat 14g | Sodium 1163mg | Fiber 18g | Vitamin A 182IU | Vitamin C 91mg | Calcium 163mg | Iron 5mg