Berbere-Lemon Warm Yellow Pepper and Canned Butter Beans Salad
Ethiopian-inspired · warm_bean_salad · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
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- Servings
- 4
- Prep minutes
- 16
- Cook minutes
- 11
- Total minutes
- 32
Ingredients (8)
- 280 g yellow pepper, trimmed, cut into 1 cm pieces
- 240 g canned butter beans, drained and rinsed
- 18 ml sunflower oil
- 2 g mild berbere spice
- 18 ml lemon juice
- 12 g fresh coriander, finely chopped
- 2 g fine salt, adjust after tasting
- 80 ml drinking water
Equipment
- wide skillet
- spatula
- knife
- chopping board
Method
1. Prepare
Prepare the yellow pepper as listed. Drain and rinse the canned butter beans, and chop the fresh coriander.
Guide timing: 10 minutes
2. Make the dressing
Whisk the mild berbere spice with the lemon juice, sunflower oil and fine salt.
Guide timing: 3 minutes
3. Cook the vegetable
Cook the yellow pepper in a wide pan with the drinking water for 5–8 minutes, until just tender.
Guide timing: 7 minutes
4. Warm the beans
Add the canned butter beans and stir over medium-low heat for 3–4 minutes, until hot throughout.
Guide timing: 4 minutes
5. Dress and serve
Take off the heat and fold in the dressing. Cool slightly, fold through the fresh coriander, taste, and serve.
Guide timing: 6 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Refrigerate leftovers promptly at 5°C or colder and reheat until piping hot.