This recipe comes from Rick Stein’s Simple Suppers and it is indeed a simple and easy recipe. Ready in minutes and deeply satisfying!
Wine Suggestion: the creamy beans need a buttery Chardonnay, and likewise this works with the prawns too. Pick you own style, or whatever is at hand. For us we were lucky to have Au Bon Climat’s Santa Barbara County Chardonnay which is Californian sunshine in a glass tempered by the cooling breezes and fogs of this part of the world. Full and deep, but fleet of foot and minerally fresh.
Garlic & chilli prawns on puréed butter beans – serves 2
FOR THE BUTTER BEAN PURÉE:
- 1 tbsp olive oil
- 1 clove of garlic, chopped
- 400g tin of butter beans, drained
- juice of ½ lemon
FOR THE PRAWNS:
- 2 cloves of garlic, peeled
- a handful of flatleaf parsley
- 50ml olive oil
- ¼ tsp chilli flakes
- 225g peeled raw prawns
Heat the oil for the butterbeans in a pan and add the garlic. Cook for a minute, then add the butter beans and cook for 3-4 minutes or until warmed through. Add the lemon juice and a couple of tablespoons of water, then whizz in a blender or food processor. Return to the pan and keep warm, you might need to add a little more water if it’s too thick.
Chop the garlic and parsley for the prawns together to get a coarse paste. Pour the oil into a frying pan and when hot, add the chilli flakes and garlic mixture. Cook over a gently heat for a minute until sizzling, then increase the heat a little, add the prawns and stir-fry for a few minutes or until pink and cooked through.
Divide the purée between two warm bowls and spoon the prawns and garlicky oil over the top.
(Original recipe from Rick Stein’s Simple Suppers, BBC Books, 2023.)
Jono & Jules do food & wine 