Chilli butter beans in 10 minutes!
Less than 10 minutes to make a genuinely delicious, nutritious and satisfying dinner that helps you reach your protein goals might sound too good to be true, but I promise you it isn’t! This is one of those meals that proves eating well doesn’t have to mean spending hours in the kitchen or preparing complicated recipes.
When you’re short on time, it can be tempting to reach for a takeaway or something convenient, but this recipe is a quick and easy alternative that you can have on the table in less than 10 minutes. It’s packed with protein, fibre and plenty of flavour, making it a great option for a quick lunch or dinner when you want something filling without a lot of preparation.
In fact, why not time yourself while you make it? You might be surprised by just how quickly you can put together a genuinely nutritious meal. It’s perfect for busy weeknights, post-work meals or those days when you simply don’t have the time or energy to spend ages cooking.
And despite being so quick to prepare, you’re not sacrificing nutrition or flavour. Each serving provides 590 kcal, 36g protein, 37.2g carbohydrate (of which 5.7g sugars), 28.1g fat (of which 5.6g saturates), 22.3g fibre and 1.56g salt. It’s a great combination of protein and fibre to help make this a filling and satisfying meal, while still being incredibly simple to throw together when you’re short on time.
So, if you’re looking for a fast, filling and protein-packed meal that fits easily into a busy lifestyle, this recipe is definitely worth trying. It’s ideal for those hectic days when you want something nutritious without spending ages in the kitchen. Less than 10 minutes, minimal effort and a delicious dinner — go on, time yourself!
Chilli butter beans- ingredient list!
Two huge eggs that are free-range
Two tablespoons of tahini, with more to serve
One tablespoon of soy sauce
One tablespoon of sesame oil
One teaspoon of dried chilli flakes, plus additional to serve; half a lime, juice only
One and a half 400g tins of butter beans or one big jar (540–570g) of salt, freshly ground black pepper, thinly sliced cucumber, two spring onions, finely sliced chilli oil, a small handful of fresh coriander, two tablespoons of sesame seeds (optional), to serve
Chilli butter beans- step by step instruction guide!
Step 1
First, cook the eggs. Fill a small saucepan with enough water to completely cover the eggs and bring it to a rolling boil over a medium-high heat. Once the water is bubbling vigorously, carefully lower the eggs into the saucepan using a spoon, taking care not to drop them in as this could cause the shells to crack. Set a timer for 6 minutes and 30 seconds and allow the eggs to cook at a gentle boil. This timing will give you eggs with a beautifully cooked white and a soft, slightly runny yolk, perfect for adding to the finished dish.
Step 3
Meanwhile, prepare the beans. Add the tahini, soy sauce, sesame oil, chilli flakes, lime juice and a splash of water to a saucepan over a medium heat. Stir well until everything is combined and the tahini has loosened into a smooth, flavourful sauce. Add the butter beans along with the liquid from the tin and stir gently to coat them in the sauce. Bring the mixture to a gentle simmer, allowing the beans to warm through and absorb the flavours. Season to taste with salt and freshly ground black pepper, then reduce the heat and keep warm. Once the eggs have cooled, carefully peel off the shells and remove any small pieces of shell under cold running water. Pat them dry, then carefully cut each egg in half lengthways and set aside ready to serve.
Step 4
Divide the warm butter beans evenly between two bowls. If the tahini sauce has separated slightly while cooking, don’t worry — simply give the beans a good, vigorous stir to bring everything back together before serving. Top each bowl with the sliced cucumber and spring onions, arranging them evenly over the beans. Carefully place the halved eggs on top, keeping the yolks intact for a little extra colour and richness.
Step 5
To finish, drizzle generously with tahini and chilli oil, adding as much or as little chilli oil as you like depending on your preferred level of heat. Scatter over the fresh coriander, a pinch of chilli flakes and a sprinkling of sesame seeds for extra flavour and texture. Serve immediately while the beans are still warm, with the fresh cucumber, creamy eggs and spicy tahini dressing bringing everything together.
This can be kept as a meal prep, stored in the fridge if your ingredients say it is safe.
Chilli butterbeans- recipe tips!
For perfectly soft-boiled eggs, stick to the 6 minutes and 30 seconds cooking time and transfer them straight into iced water as soon as the timer goes off. This stops them cooking further and helps keep the yolks beautifully soft andcreamy. If you prefer a firmer yolk, simply cook the eggs for an extra minute or two.
If the tahini sauce starts to separate or becomes too thick, don’t worry. Add asmall splash of water and give everything a vigorous stir until the sauce comes back together. You can also adjust the seasoning to your own taste.
For the best texture, add the cucumber and spring onions just before serving so they keep their fresh crunch. Adjust the chilli flakes and chilli oil depending onhow much heat you enjoy. Keep the beans warm over a low heat while preparingthe toppings, but avoid boiling them so they remain soft and creamy.
Finally, don’t be afraid to be generous with the toppings. The creamy tahini, spicy chilli oil, fresh coriander and crunchy sesame seeds all add different flavours and textures, making the finished dish much more satisfying. Serve immediately whilethe beans are warm and the contrast between the hot beans, fresh vegetablesand creamy eggs is at its best.
