Sometimes, I add mango to this butter bean dish when they are plentiful and a good price. They do add a lovely ripe sweetness, but aren’t necessary. The lemony fragrant sumac matches beautifully with large moist butter beans and wilted kale.
Ingredients
| 2 Tbsp | Olive oil |
| 1 | Onion, chopped finely |
| 3 | Garlic cloves, sliced thinly |
| 2 tsp | Sumac powder (Main) |
| 1 Tbsp | Red chilli, finely chopped |
| 1 ½ cups | Butter beans, rinsed (Main) |
| 4 cups | Kale, chopped (Main) |
| 1 tsp | Lemon zest |
| ¼ cup | Lemon juice |
| 100 g | Feta, crumbled (Main) |
| ½ cup | Mangoes, chopped, optional |
Directions
- Heat the oil in a frying pan to a medium heat. Add the onion and garlic, cooking for 4 minutes to soften.
- Stir through the sumac and chilli until fragrant. Add the butter beans and brown slightly.
- Add kale, zest and juice and cook until wilted.
- Season to taste with salt and pepper.
- Crumble over the feta and serve warm topped.