Butter Bean Soup with Grilled Peppers and Sautéed Garlic

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About


  • 300g (10oz) dried butter beans
  • 1 large or 2 small red peppers


Soak the butter beans in cold water for several hours or overnight. Drain the beans, cover them in fresh unsalted water and simmer gently in a covered pan until they become very soft – about 30 minutes to one hour. Meanwhile, quarter the pepper lengthways (or cut into halves if using smaller peppers), discarding the seeds and stem. Lay the pieces skin side upwards under a very hot grill until t