Butterbeans with sweet chilli sauce and fresh herbs

It's difficult to rate this recipe appropiately. We couldn't get any butterbeans so we used broad beans from a glas instead. Unfortunately, the beans tasted slightly sour - really not something to blame on the recipe, though. If we manage to get proper butter beans we'll give it another try. I also suspect that frozen broad beans might have been nicer too.

Then, we prepared the dish on tuesday, intending to eat it on wednesday, and only managed to do that on thursday; it might have been nicer when the herbs were really fresh. And last - six garlic cloves is just too much, unless you really don't care for all the other ingredients.

On the plus side, the dish had a prep-time of five minutes, and you can even serve it as a simple dinner (although it then only serves 2-3, not 6).