Butter Beans with Cumin, Lemon and Boiled Eggs

Make butter beans with cumin, lemon and boiled eggs, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
200 g Butter beans, tinned and drained (Most of a tin, drained. Keep a spoonful of the liquid to loosen the mash. Drained weight.)
2 large, about 110 g Egg
80 g Tomato
30 g Red onion
8 g Olive oil
1 clove, about 3 g Garlic
1 teaspoon Ground cumin
Half a lemon Lemon juice
A handful, chopped Fresh parsley
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Boil the eggs for seven minutes, cool under the tap and peel.
2. Warm the beans in a small pan with the crushed garlic, cumin, half the oil and a splash of the tin liquid for five minutes, then crush about half of them with a fork so it is part mash, part whole beans. Season and add the lemon.
3. Spoon into a bowl, top with the diced tomato, onion and parsley, the quartered eggs and the rest of the oil.

Contains eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/butter-beans-cumin-lemon-boiled-eggs

AI-generated images illustrating the recipe.

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