Ingredients:
250 grams large butter/broad/lima beans (soaked overnight)
1 teaspoon mixed dried herbs (oregano, basil, celery,
parsley, rosemary, thyme, etc.)
½ teaspoon ground pepper
1 teaspoon minced garlic (optional)
salt
3 tablespoons olive oil
½ cup pitted and halved green olives
2 roasted red or orange capsicums, thinly sliced, or diced

Preparation:

Pressure-cook beans. Drain and dry thoroughly.
Mix herbs, pepper, garlic, salt and oil.
Pour oil mixture on beans so they are well coated.
Transfer to serving bowl and mix with olives and capsicums.

Serve as an appetizer.