Butterbeans in a roasted pepper and chèvre sauce

Serves: 8
Course: Side Dish
Cooking Time: 0 hr 45 mins
  • 3 tbsp olive oil
  • 2 cloves of garlic, peeled and sliced
  • 1 red pepper, deseeded and diced
  • 1 tin of chopped tomatoes
  • Zest of ½ orange
  • ½ tsp dried oregano
  • 200mls chicken or vegetable stock
  • 150g rindless soft goat’s cheese
  • Squeeze of honey
  • 2 x 400g tins of butterbeans, rinsed
  • Salt and black pepper

1 Place the olive oil, garlic and red pepper into a pot and cook, covered, over a gentle heat for 20 minutes, until the peppers are soft and sticky.

2 Add the tomatoes, orange zest, oregano and stock. Bring to a simmer and cook for a further 10 minutes, then crumble in the goat's cheese and honey.

3 Blitz carefully with a hand blender, add the butterbeans, then season.

4 Serve warm alongside the lamb.

5 This would also make a lovely vegetarian dish perhaps with some couscous, rice or gnocchi.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford