Ingredients
2 to 3 tbsp olive oil to taste
1/3 cup finely chopped red onion
3 large garlic cloves finely chopped
1 15 oz. can butter beans drained and rinsed
1 cup chopped roasted red peppers drained and rinsed
1/2 cup packed pitted Kalamata olives, chopped
1/2 cup finely chopped fresh parsley
1/4 to 1/2 tsp kosher salt to taste
1/4 tsp black pepper
Juice of 1 lemon
1-2 tbsp finely chopped Calabrian chilis to taste (spicy heat)
3 tbsp toasted panko breadcrumbs
3 tbsp toasted pine nuts
3 tbsp shredded vegan parmesan or sub 2 tbsp grated vegan parmesan
Method:
Add red onion and olive oil to large skillet over medium heat. Cook 3 min, stir occasionally then add garlic and cook another minute.
Add butter beans, roasted red peppers, olives, and parsley. Stir and cook a minute or two until beans are heated through.
Add lemon juice and Calabrian chilis. Add more olive oil if desired.
Serve topped with toasted pine nuts, toasted breadcrumbs, and vegan parmesan.
