Roasted Shallots, Leek & Butter Beans
Beans are having a moment and we’re here for it! With creamy butter beans, caramelised roasted shallots, leeks, fresh lemon and a silky sauce to bring it all together, this recipe is super simple yet incredibly satisfying.
Ingredients
Directions
- 1
Preheat the oven to 180°C fan. Toss the shallots with a tablespoon of the olive oil and a pinch of salt. Place on a baking tray, cut-side down, add the garlic cloves and roast in the oven for 25–30 minutes, until soft and caramelised.
- 2
Warm the remaining 2 tablespoons of oil in a large frying pan or shallow casserole, over a medium–low heat. Add the thyme, chilli flakes (if using), leeks and a pinch of salt and cook for 10 minutes, until the leeks have softened but not coloured.
- 3
Next, add the butter beans, along with the liquid from the tin. Bring to a gentle boil and cook for 4–5 minutes, until most of the liquid has reduced. Stir in the kale and spinach, and allow to wilt, then add the white wine vinegar and season to taste.
- 4
When the shallots are ready and cool enough to handle, peel their skins off and stir the flesh into the beans. Peel the garlic, gently mash it with a fork (it should be very tender) and stir it into the beans too.
- 5
To serve, divide the braised beans between serving bowls, top with a generous drizzle of olive oil, the lemon zest and plenty of pepper. This is delicious as it is or served with some sourdough toast.
