Creamy butter beans with quick fried prawns
- Mary Cadogan
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Serves 2
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 4.5 out of 5.7 ratingsRate
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Storecupboard ingredients are the basis of this speedy supper - vary it with paprika-dusted chicken strips if you like
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Lemon cheesecake tartlets
A star rating of 4.9 out of 5.12 ratings
Ingredients
Nutrition
Units:
MetricUS
-
3 tbsp olive oil
-
2 garlic cloves
finely chopped
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400g can butter beans
rinsed and drained
-
140g roasted red peppers
from a jar, chopped
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3 tbsp crème fraîche
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200g raw peeled prawns
defrosted if frozen
-
handful basil leaves
torn
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Nutrition: per serving
- kcal419
- fat27g
- saturates8g
- carbs19g
- sugars4g
- fibre8g
- protein26g
- salt2.51g
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Method
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step 1
Heat 2 tbsp of the oil in a pan, add the garlic and gently fry until soft. Stir in the beans and peppers to coat in the oil. Stir in the crème fraîche, bring to the boil, then reduce heat and simmer for 5 mins.
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step 2
Heat the remaining oil in a frying pan, add the prawns and quickly fry until they are evenly pink. Stir the basil into the beans and divide between 2 warm plates. Top with the prawns and serve.
Recipe from Good Food magazine, April 2010
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A star rating of 4.5 out of 5.7 ratings
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