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Posts Tagged ‘Butter beans’

Giant Butter Bean Stew

This Greek butter bean stew can be served on it’s own either as a starter or as a veggie main. The kitchen smells fab as it cooks and you can have it ready in advance and just reheat to serve. We like it served on the side of some barbecued lamb, spinach rice and radish tzatziki.

Wine Suggestion: This dish shines with light and fresh red wines with little or no oak. Good on it’s own with the Rocca delle Macie Chianti Vernaiolo, an unoaked and youthful wine. However, the other night we served it with lamb, as part of a larger meal so chose the vibrant Gulfi Cerasuolo, a Nero d’Avola and Frappato blend from Sicily. Bright red fruits, an earthy depth and fresh finish complimented the lamb to the dill and feta. I think we’ll be drinking more of this wine in future.

Giant Butter Bean Stew – serves 6 as a side

  • 2 x 400g tins good quality butter beans
  • 50ml extra virgin olive oil
  • 1 large red onion, finely sliced
  • 1 large carrot, finely sliced
  • 1 celery stalk with leaves, finely chopped
  • 2 sundried tomatoes, sliced
  • 2 x 400g tins plum tomatoes
  • 2 garlic cloves, chopped
  • ½ tsp paprika
  • ½ tsp ground cinnamon
  • 1 tbsp tomato purée
  • ½ tsp sugar
  • small pack flat-leaf parsley, finely chopped
  • small pack dill, finely chopped
  • 100g feta, crumbled

Drain the butter beans and reserve 100ml of the liquid.

Heat the oil in a large flameproof casserole dish and cook the onions, carrots and celery until tender and the onions are soft and transparent, but not coloured. Stir in the rest of the ingredients, reserving half of the chopped herbs and feta, and season. Squeeze the tinned tomatoes with your hands as you add them to the dish to break them up.

Heat the oven to 180C/160C fan/gas 4.

Cook over a gentle heat for another 5 minutes, then add the reserved liquid. Cover the dish and bake in the oven for 40 minutes. Check occasionally and add more water if the dish looks dry.

Remove the lid and cook for another 10 minutes. Stir through the reserved herbs, season to taste, then crumble over the remaining feta.

(Original recipe from BBC Good Food)

 

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We know we have done this before but this is a really simple mid-week version and not at all stressful to cook. If you’re not keen on butter beans you could use haricot or borlotti instead. We love butter beans!

Sausage tomato and butter bean bake – to serve 3-4

  • 6-8 large pork sausages, plain or flavoured
  • 1 large onion, finely chopped
  • 1 tbsp chopped fresh sage
  • 400g can chopped tomatoes
  • 2 x 400g cans butter beans, rinsed and drained
  • 4 tbsp extra-virgin olive oil
Heat the oven to 180C/160C fan/gas 4. Heat 1 tbsp of the oil in a large, heavy frying pan. Add the sausages and cook gently for a minute or two or until just sealed and lightly browned on both sides. Transfer to a plate.

Wipe out the frying pan and add the rest of the oil. Tip in the onion and sage and sauté very gently for around 10 minutes until the onion is very soft but not coloured. Add the tomatoes, bring to a simmer, then cook for about 5 minutes, stirring now and then, until the sauce has reduced a bit and thickened. Season to taste.

Put the tomato mixture into an ovenproof dish, stir in the beans, then arrange the sausages on top, burying them in the mixture. Roast for 15-20 minutes until the sauce bubbles and the sausages are cooked.

[Original recipe by Ainsley Harriott for BBC Good Food, August 2009]

Wine suggestion: Try a lighter red with a bit of acidity as the tomatoes will be acidic and it’s all about balance. Try something with Sangiovese or  a Cabernet Franc from the Loire.

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