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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.

1 serving · 10 ingredients · 3 steps

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Butter Beans with Cumin, Lemon and Boiled Eggs, plated and ready to serve. — The finished recipe. Butter Beans with Cumin, Lemon and Boiled Eggs

Ingredients 1 to 6 for butter beans with cumin, lemon and boiled eggs arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 10 for butter beans with cumin, lemon and boiled eggs arranged separately on a dark worktop. — Ingredients 7 to 10. 1 teaspoon Ground cumin. Half a lemon Lemon juice. A handful, chopped Fresh parsley. To taste Salt

Butter Beans with Cumin, Lemon and Boiled Eggs, preparation step 1: Boil the eggs for seven minutes, cool under the tap and peel. — Step 1. Boil the eggs for seven minutes, cool under the tap and peel.

Butter Beans with Cumin, Lemon and Boiled Eggs, preparation step 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. — Step 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.

The finished butter beans with cumin, lemon and boiled eggs. — Step 3. Spoon into a bowl, top with the diced tomato, onion and parsley, the quartered eggs and the rest of the oil.

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