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Prep
5m
Cook
5m
Total
10m
Prep
5m
Cook
5m
Total
10m
The butter beans we use
The butter beans we use
Ingredients
Method
Nutrition
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Step 1
Pan fry the bacon until crispy, then slice into bite sized pieces.
2 rashers Streaky bacon
Step 2
Cook the frozen peas in boiling water for around 2 minutes, then immediately cool with cold water.
50 g Frozen peas
Step 3
Assemble the salad by adding the drained beans, pea shoots, bacon, peas and pesto to a bowl. Season with salt and pepper, then gently mix until combined.
240 g Butter beans
1 handful Pea shoots
25 g Basil pesto
Step 4
Serve topped with the shaved Parmesan.
5 g Parmesan
For
1
M
I
240
g
Butter beans, drained weight, we used brand 'Bold Bean Co'
1
handful
Pea shoots, or any greens of choice
2
rashers
Streaky bacon
50
g
Frozen peas
25
g
Basil pesto, homemade or store bought
5
g
Parmesan
Per Serving
Calories
498kcal
Fat
20g
Carbs
59g
Protein
29g
Fibre
19g
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Julie T
5 months ago
Only had 1/2 tin of butter beans. Next time I might add some chicken for extra protein 😋
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Rosa
5 months ago
Great idea!
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Taylor G
5 months ago
I did 1/2 part chicken 1/2 part Lima beans! Loved it!
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Rosa
5 months ago
Great idea! So glad you enjoyed this one 🥰
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Arianna F
5 months ago
With spinacino
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H
HK
5 months ago
There are so many recipes with butter beans, but this ingredient is super hard to find, especially here in France. Please add an alternative for this!! thanks
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Rosa
5 months ago
Oh really?! Thanks for letting me know - feel free to swap for any bean or chickpea that you do have access too, cannellini beans or chickpeas would both work well here.
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