Garlicky Butter Beans

Super simple
Super simple
Super simple
Super simple
0:30 m

You guys LOVE our bean recipes so welcome back to our new series FULL OF BEANS, where we’re going to be showing YOU some awesome and tasty recipes all designed around the bean! Our next episode centres around the gloriously tasty and silky smooth butter bean! This one-pot dish is ready in under 30 mins and packed full of flavour - check out the recipe below.

Start cooking ➞




For the Creamed Beans

<item-todo-done>1 large garlic bulb<item-todo-done><item-todo-done>1 x 700g jar of butter beans<item-todo-done><item-todo-done>½ vegetable stock cube<item-todo-done><item-todo-done>100ml water<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

For the Salsa verde

<item-todo-done> handful of tarragon<item-todo-done><item-todo-done> handful of parsley<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>1 tbsp Dijon mustard<item-todo-done><item-todo-done>2 tbsp capers<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>1 ½ tbsp red wine vinegar<item-todo-done><item-todo-done>100ml extra virgin olive oil<item-todo-done>

To Serve

<item-todo-done> Sourdough toast<item-todo-done>

Before you start

Preheat oven to 200*C | Kettle Boiled | High Sided Frying Pan | Food Processor | Tin foil

Prepare the garlic

  • Use a sharp knife to cut off the sprouting end of the garlic bulb. Drizzle the bulb with a little olive oil oil, wrap in a square of tin foil and roast in the oven for 25-30 minutes

Prepare the salsa verde** **

  • Finely chop the tarragon and parsley. Grate the garlic. Add the herbs and garlic to a bowl along with the mustard, capers, vinegar and a squeeze of lemon juice. Finally, stir through the olive oil. Taste and season with salt or more vinegar if needed

Prepare the creamed beans

  • Take the garlic out of the oven and leave to cool until handleable
  • Prepare the vegetable stock, halve the lemon and open and rinse the beans
  • Squeeze the garlic into the food processor followed by half the beans. Blitz into a smooth cream. Pour the creamed beans into pan, bring to a simmer over medium heat, gradually add the stock until desired consistency, finally add the remaining beans and simmer for 3-5 minutes until the whole beans are warmed through and tender
  • Squeeze the lemon juice into the pan catching any pips in your free hand and simmer for a further 30 seconds. Finish with a sprinkle of salt and pepper

Time to serve

  • Toast the sourdough until golden and crispy
  • Drizzle the salsa verde over the beans
  • Mop your beans up with the crunchy sourdough toast and serve straight from the pan if you like!
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