Soups and Starters Recipes - Haricot Beans with Lemon, Rosemary and Chili Recipe

  
 

Soups and Starters Recipes - Haricot Beans with Lemon, Rosemary and Chili Recipe

Ingredients

Serve 2-4

  • 2 tablespoons extra virgin olive oil, plus extra to serve

  • 1 small onion, finely chopped

  • 2 garlic cloves, chopped

  • 1 red chili, deseeded and diced

  • 1 teaspoon chopped rosemary

  • grated rind and juice of 1/2 lemon

  • 425 g/14 oz can haricot beans, drained

  • 2 tablespoons water

  • 1 tablespoon chopped parsley

  • salt and pepper

Method:

  1. Heat the oil in a frying pan. Add the onion, garlic, chili, rosemary and lemon rind and fry for 10 minutes until softened, but not browned.

  2. Stir in the haricot beans, lemon juice and water, bring to the boil, cover and simmer gently for 5 minutes.

  3. Remove from the heat, season to taste with salt and pepper and leave to cool. Stir in the parsley and serve the beans drizzled with olive oil.