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Posts Tagged ‘Butterbeans’

Baked Cod with Tomatoes, Chorizo & Butterbeans

The beans in this dish are absolutely delicious. This is really straightforward and tasty for a weeknight.

Wine Suggestion: Nathalie & Gilles Fèvre make a delcious Chablis that we’re quite partial to. Despite the Mediterranean-Spanish influence to the dish, this northern French, unoaked Chardonnay has the texture, minerality and vibrancy that food like this needs.

Baked cod with tomatoes, chorizo & butterbeans – serves 2

  • 125g chorizo, diced into 1cm pieces
  • 400g tin butterbeans, drained and rinsed
  • 500g mixed tomatoes, roughly diced, small ones can just be halved
  • 20 black olives
  • a handful of flat-leaf parsley, roughly chopped
  • 1 tbsp sherry vinegar
  • 1tsp golden caster sugar
  • 1 tbsp tomato purée
  • 1 large piece of skinless cod fillet (300-400g) or 2 smaller fillets
  • a few pinches of smoked paprika

Heat the oven to 200C/fan 180C/gas 6.

Put 1 tbsp of olive oil in a frying pan, add the chorizo, then put over a gentle heat until crispy and the chorizo has released lots of oil. Scoop the chorizo out with a slotted spoon and reserve the oil.

Put the chorizo into a large bowl with the butterbeans, tomatoes, olives, parsley, vinegar, sugar, tomato purée and lots of seasoning, then toss.

Put a large piece of baking paper into a roughly A4 sized tin leaving some hanging over the edges. You might need to use two pieces of paper, the idea is to have a sealed parcel.

Tip the chorizo and beans into the paper, then set the fish on top. Sprinkle the fish with some smoked paprika and seasoning. Drizzle the chorizo oil over everything.

Gather the paper up and scrunch together to make a parcel, then put the tray into the oven for 20-30 minute, or until the fish is cooked.

(Original recipe by Sarah Cook in Olive Magazine, September 2015.)

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Smoky Butter Beans & Greens

We’re eating our way through lockdown but still making a vague attempt at keeping healthy on weekdays. This approach has been slightly more successful this week than others! We used some leftover chard for this but spring greens would also be good and it’s pretty much store-cupboard stuff after that.

Wine Suggestion: given the mild nature of this dish it weirdly works with Prosecco Rosé made from the Raboso grape. Raboso can be fierce and awkward, especially made as a red wine, but the light extraction of colour and addition of residual sugar in Prosecco can (but not always) make a charming, food friendly wine; choosing a good producer is suggested.

Smoky butter beans & greens – serves 4

  • 200g brown rice
  • 3 tbsp extra virgin olive oil
  • 200g spring greens or chard, roughly chopped (if using chard, cut out the stalks and chop into short lengths, then roughly chop the leaves)
  • 3 garlic cloves, finely sliced
  • 400g tin butter beans, rinsed and drained
  • ½ tsp cumin seeds
  • 1 tsp smoked paprika
  • natural yoghurt, to serve

Rinse and cook the rice. We use a rice cooker but you can cook in a pot according to the pack instructions or cook in salty boiling water for 20-25 minutes, then drain.

Heat 2 tbsp of the olive oil in a large, deep frying pan with a lid. Add the greens, season with plenty of salt and pepper, then cover and cook for 4 to 5 minutes, stirring now and then, until wilted (if you are using chard, add the stalks first and cook for a few minutes before adding the leaves).

Add the garlic and cook without the lid for a few minutes, stirring. Add the butterbeans and stir until heated through, then add another tbsp of olive oil, the cumin seeds  and the smoked paprika. Stir to combine and allow the flavours to come together, then serve over the rice with some natural yoghurt.

(Original recipe by Celia Brooks Brown in BBC Good Food Magazine, May 2010.)

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Gigantes me spanaki ke loukanika sto fourno (Bean, Spinach and Sausage Casserole)

Don’t be scared that this takes over 24 hours preparation – it’s all soaking time for the beans! It does take about an hour and a half to cook though so don’t get started too late. It is very easy despite the time it takes and is totally worth it.

Gigantes me spanaki ke loukanika sto fourno (Bean, Spinach and Sausage Casserole) – serves 4

  • 300g dried butter beans
  • 120ml olive oil
  • 250g pork sausages, cut into bite sized pieces
  • 1 onion, grated
  • 2 garlic cloves, finely chopped
  • 1 400g can chopped tomoatoes
Cover the Butter beans in plenty of cold water and soak for 24 hours.

Put the beans into a saucepan, cover them with cold water, and bring to the boil. Reduce the heat and simmer for about 30 minutes, then drain and tip into an ovenproof casserole dish.

Preheat the oven to 180°C/350°F/Gas Mark 4.

Meanwhile, heat half the oil in a frying pan. Add the sausage, onion, and garlic and cook over a low heat for 5 minutes, until the onion has softened. Stir in the tomatoes and parsley, season and simmer for 5 minutes. Pour the mixture over the beans, stir well and bake, adding a little hot water if necessary, for about 50 minutes or until the beans are soft – check every now and then that it isn’t drying out and give it a stir.

Meanwhile, roughly chop the spinach, and cook over a low heat for a few minutes, until wilted. Drain well. Heat the remaining oil in a frying pan, add the spinach and cook over a low heat for about 5 minutes.

Take the beans out of the oven and dot the top with spinach. Bake for 5 minutes more. Serve hot.

Kali orexi (bon appétit)!

(Original recipe from Vefa’s Kitchen published by Phaidon)

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A classic from Greece that we’ve been wanting to do for ages – really Greek Baked Beans, but much more exciting than the tinned variety we’re used to! We served these with barbecued sausages but they’d go with any grilled meat, or just as they are with some crumbled feta cheese over the top.

Gigantes Plaki – a huge pot full

  • 500g dried butter beans
  • olive oil
  • an onion, finely chopped
  • 3 rashers top quality smoked streaky bacon
  • 4 cloves garlic, finely sliced
  • 2 carrots, finely sliced
  • 4 large tomatoes, roughly chopped
  • 1 tablespoon tomato puree
  • 2 fresh bay leaves
  • small bunch flat parsley
  • 1 x 400g tin chopped tomatoes
  • red wine vinegar

Soak the butterbeans overnight in plenty of cold water.

The next day, drain the beans, put them in the pan and cover again with lots of cold water. Put the pan on a high heat and when it comes to the boil, turn the heat down and leave to simmer gently for about an hour, or until soft and tender (this can take quite a bit longer if your beans are old). Skim off any foam that comes to the top as they cook. Drain in a colander and set aside.

Preheat the oven to 180C/350F/gas 4, put a lug of olive oil into a big casserole on a medium heat and gently fry the onion and bacon, for about 5 minutes, or until the onions are soft but not coloured. Add the garlic and cook for a few minutes, then add the carrots, fresh tomatoes, tomato puree and bay leaves. Chop the parsley and stir it in too. Add a splash of red wine vinegar and lots of seasoning. Leave to simmer for 10 minutes.

Add some more seasoning and tip in the drained beans. Stir well, then cover the pan with a lid and cook in the oven for 1 hour, until the beans are really soft and a lot of the liquid has been absorbed.

That’s it!

Original recipe in Jamie does…

Wine suggestion: A juicy and easy Cotes du Rhone Villages.

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