Butter beans on yoghurt

Tonight we had some sort of snack platter extreme. Italian sausages, picanha steak, black garlic butter and butter beans on Turkish yoghurt. All this with some sweet tomatoes and a piece of bread.

A lot of eating with your hands and greasy component. Not very healthy, but good for the soul. Something I really needed after a rough week at work.

The butter beans are really tasty and lovely to scoop up with a slice of bread.

Ingredients:

• 1 can butter beans • 6 tbsp Turkish or Greek yoghurt • 1 cup olive oil • 5 garlic cloves • ½ tsp salt • ½ tsp black pepper • 1 tbsp dried oregano • 1 tbsp dried thyme • 1 tbsp dried rosemary • 3 bay leaves • sumac • red pepper berries •

1. Put the oil in a small saucepan and add the herbs, salt, pepper, roughly chopped garlic and drained beans (so everything except for the yoghurt, sumac and pepper barries).

2. Heat up the whole thing until the oil starts to blip. Lowing the temperature and simmer for 15 to 30 minutes, until the garlic is soft. You don't want things to get golden brown. A slight colour is OK.

3. Scoop the yoghurt on a deep plate and spread out. When the beans are done, scoop on top of the yoghurt with some of the oil. Sprinkle the sumac and red pepper berries on top. If you can't find those, some lemon zest will do the trick as well.

Eat with bread, rice or even pasta. Also amazing to scoop over some couscous. You can add any flavour you like, like sage or chilli flakes. You can use fresh herbs, it's even better, but not mandatory.

Enjoy!