Crispy paprika beans with mint slaw

Name: Crispy paprika beans with mint slaw
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 2-4 as a side
Ingredients: 700g jar queen butter beans (we used Bold Bean Co), drained, rinsed and patted dry; 1 tsp sweet smoked paprika; 2 tbsp olive oil; 3 garlic cloves, bashed but unpeeled; For the slaw; ½ white cabbage, finely shredded; 1 garlic clove, finely grated; Juice 1 lemon; 2 tbsp extra-virgin olive oil; 15g mint, leaves picked and finely slice

Portion size: Serves 2-4 as a side
Prep time 15 min. Cook time 35-40 min
Difficulty: easy

Dairy-free

Gluten-free

Vegan

Tom Shingler

Head of food, delicious.

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Crispy paprika beans with mint slaw is the best barbecue side you’ll make this summer. Refreshing, satisfying and smoky, this flavour-packed side salad elevates whatever else you have on your plate.

Why it’s so good: The slaw is based on the Lebanese dish salatet malfouf, full of salty refreshing crunch, while the butter beans have a smoky richness reminiscent of Spanish dishes. The two work together beautifully.
Make ahead: You can roast the beans up to 24 hours in advance, then keep them in an airtight container at room temperature. The slaw is best made relatively fresh otherwise the cabbage will become too soft, but you could get the dish ready about an hour before serving.
How to air fry: You can cook the beans in an air fryer heated to 180°C – just give them a stir halfway through and check them after 25 minutes as they may cook slightly faster.

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Ingredients

700g jar queen butter beans (we used Bold Bean Co), drained, rinsed and patted dry
1 tsp sweet smoked paprika
2 tbsp olive oil
3 garlic cloves, bashed but unpeeled

For the slaw

½ white cabbage, finely shredded
1 garlic clove, finely grated
Juice 1 lemon
2 tbsp extra-virgin olive oil
15g mint, leaves picked and finely slice

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Method

Heat the oven to 180°C/160°C fan/gas 4. Add the beans, paprika, oil and garlic to a large baking dish with a pinch of salt. Mix until the beans have all turned bright red, then roast for 35-40 minutes, stirring occasionally.
Meanwhile, put the cabbage in a mixing bowl, add a big pinch of salt and start to scrunch it all together with your hands. Continue doing this for about a minute until the strands of shredded cabbage separate and begin to soften.
Mix together the garlic, lemon juice and olive oil, then pour this over the cabbage and mix well.
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Once the beans are ready, stir the mint leaves into the cabbage. Transfer to a serving dish, then pile the beans in the centre (discarding the garlic cloves).