Name: Turkish Butter Beans
Yield: 2
Ingredients: 2.5 tsp pul biber (red pepper flakes); 1 tsp paprika; 400g butter beans, drained and rinsed; 4 cloves garlic, peeled and left whole; 2 strips lemon rind; 150ml (or enough to just cover the beans) olive oil; to taste salt and freshly cracked pepper; 200g vegan greek yoghurt; 1 small garlic clove, grated; a squeeze lemon juice; to taste salt; 1/4 red onion, very thinly; 100ml white vinegar; 80ml hot water; 1 tbsp caster sugar; a pinch salt; 5 sprigs of dill; to serve fluffy flatbreads; a squeeze lemon juice

Mia Jacobs

<p>For those who love a quick and satisfying bean-y recipe. This is inspired by Turkish Eggs, but we've gone off piste for the vegans who want to get in on the action too.  It's simple but packs a punch and makes the perfect brunch, lunch or light dinner. </p>

If you're a fan of Turkish Eggs, you will love these confit beans loaded onto creamy, garlicky yoghurt. 

Turkish Butter Beans

Preheat the oven to 100 degrees. Tip the drained and rinsed beans into an oven proof dish. Add all the ingredients for the confit beans and mix well before placing into the oven for an hour 30 minutes, until the beans and garlic and soft and tender.

Season the yoghurt with the garlic, salt and lemon then set to one side. Mix together the ingredients for the pickled onions in another bowl. Set those to one side to steep, pickle and turn vibrantly pink. 

Smooth the thick yoghurt onto a plate, top with the beans and a drizzle of the rich, red oil. Garnish with sprigs of dill, the pickled onions and mop up with plenty of fluffy bread. 

<p>If you're a fan of Turkish Eggs, you will love these confit beans loaded onto creamy, garlicky yoghurt. </p>

Turkish Butter Beans

Ingredients

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Mia Jacobs

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