Ingredients: 

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1 x 570g jar of butter beans (approx. 400g drained weight)

250g cherry tomatoes

1 garlic clove

1 brown or red onion

2 tsp chilli harissa paste

25g ricotta

1 tbsp chopped fresh herbs (dill, parsley, basil - basil is recommended)

2 tsp olive oil

Optional: 1 cup (8oz) of chicken or vegetable stock

Salt and pepper to taste 

Grilled Chicken Breasts (2 - 4 servings)

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Instructions: 

1. Sauté diced onion and garlic in olive oil until the onion is translucent, about 5-10 minutes.

2. Add cherry tomatoes and cook for about 15 minutes until softened, then gently squish and season with salt and pepper.

3. Stir in harissa paste and stock (or water) and simmer for about 10 minutes.

4. In a separate bowl, combine ricotta with chopped herbs and season with salt and pepper.

5. Drain butter beans, add them to the sauce, heat through, and serve topped with herby ricotta and fresh basil. 

   Optional - Add Grilled Chicken or other Protein

6. Pound the Chicken to a half inch thickness

7. Be sure your grill is very hot before cooking the chicken; you want nice grill marks and char in the short amount of time it takes to cook these. When pounded thin, chicken breasts only need 2 to 3 minutes per side…no more! If you try to flip the chicken and it feels stuck, try giving it 30 seconds. It’ll release naturally when it’s ready.

8. You’ll notice that the recipe calls for the grill to be covered while the chicken is cooking. This creates convection heat which helps give the chicken a nicely charred exterior and a tender, moist interior.

9. After removing the chicken from the grill, let it rest for 3 to 4 minutes before cutting into it. This will help keep the juices in and retain the meat’s moisture.