Velvet Butter Beans

True comfort food, and with over 20 grams of fibre and 30 grams of protein, a super healthy meal! I prepare these lima beans in a creamy sauce of tomatoes, harissa, and Greek yoghurt. The courgette is sautéed separately, the peppers are roasted, and I mix these vegetables in at the end. Crumbled feta is sprinkled on top. Just warm it up and enjoy dipping with the flatbread.

Tomatoes, courgette, red and yellow bell pepper, white onion, garlic, fresh parsley, white beans, harissa (contains among others tomato, red pepper, cumin, and coriander seeds), feta made from pasteurised sheep's and goat's milk, Greek yoghurt, flatbread (wheat flour, water, yeast, salt), tomato purée, pepper and salt.

Allergens: gluten, koemelk, lactose, sulfiet.

MicrowaveMarleen's choice

Heat the beans loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Warm the flatbread briefly in a toaster.

Oven — 200°C, 15-30 min

Heat the beans covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Warm the flatbread briefly in a toaster or for 2 minutes in the oven. Disposable containers cannot go in the oven, transfer to an oven dish.

Energy102,78 kcal

Protein5,25 g

Fat1,99 g

of which saturated1,17 g

Carbohydrates14,01 g

Dietary fibre3,81 g

Salt0,5 g

Average weight: 540 g

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