Puttanesca Beans with Garlic Bread (Print Version)
# Ingredients:
→ Puttanesca Butter Beans
01 -
1 teaspoon olive oil
02 -
1 red onion, finely diced
03 -
1 teaspoon red chili flakes
04 -
3 garlic cloves, minced
05 -
1 large red capsicum (bell pepper), diced
06 -
2 zucchini, finely diced
07 -
200g cherry tomatoes
08 -
2 cups cooked butter beans
09 -
2 cans diced tomatoes
10 -
4 pieces marinated artichoke heart
11 -
¼ cup sun-dried tomatoes, finely sliced
12 -
9 Kalamata olives, chopped and pitted
13 -
2 tablespoons baby capers
14 -
⅓ cup fresh parsley, finely chopped
15 -
salt and pepper to taste
→ Garlic Bread Spread
16 -
1 garlic head, skin removed (about 12 cloves)
17 -
2 tablespoons olive oil
18 -
¼ cup fresh parsley
19 -
¼ cup nutritional yeast
20 -
pinch of salt
21 -
1 loaf bread of choice (ciabatta recommended)
# Instructions:
01 -
In a large pot on medium heat, add the olive oil and onions, and cook for 3 minutes.
02 -
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.
03 -
Stir in the parsley, add salt and pepper to taste, and enjoy!
04 -
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.
05 -
Blend the cooked garlic with the rest of the ingredients to make the garlic spread.
06 -
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.
# Notes:
01 -
This recipe combines Italian puttanesca flavors with creamy butter beans
02 -
The garlic bread spread is dairy-free, using nutritional yeast for a cheesy flavor