Turkish Butter Beans

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

Serves 2

Dish by Mia Jacobs

Ingredients

Confit beans

2.5 tsppul biber (red pepper flakes)

1 tsp paprika

400gbutter beans, drained and rinsed

4 clovesgarlic, peeled and left whole

2 stripslemon rind

150ml (or enough to just cover the beans)olive oil

to tastesalt and freshly cracked pepper

Garlic yoghurt

200gvegan greek yoghurt

1small garlic clove, grated

a squeezelemon juice

to tastesalt

Pink pickled onions

1/4red onion, very thinly

100mlwhite vinegar

80mlhot water

1 tbspcaster sugar

a pinchsalt

To serve

5sprigs of dill

to servefluffy flatbreads

a squeezelemon juice

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.

Method

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.

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.