Ingredients
- 250 grams large butter/broad/lima beans (soaked overnight)
- 1 teaspoon mixed dried herbs (oregano, basil, celery, parsley, rosemary, thyme, etc.)
- ½ teaspoon ground pepper
- 1 teaspoon minced garlic (optional)
- salt
- 3 tablespoons olive oil
- ½ cup pitted and halved green olives
- 2 roasted red or orange capsicums, thinly sliced, or diced
Preparation
- Pressure-cook beans. Drain and dry thoroughly.
- Mix herbs, pepper, garlic, salt and oil.
- Pour oil mixture on beans so they are well coated.
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Transfer to serving bowl and mix with olives and capsicums.
Serve as an appetizer.