Credit: Joe Woodhouse
Strong Women
Whip up this creamy beans with salsa verde dish for a tangy, vitamin-loaded lunch
21 days ago
3 min read
Want more beans in your life? Try this deliciously creamy, tangy butter bean recipe from Amelia Christie-Miller, the founder of Bold Bean Co.
Ah, beans. For years, we took them for granted, but in recent times, they’ve had a real renaissance – and for good reason. Not only are they incredibly versatile (great for bulking out dishes and absorbing flavour), but they’re also packed with gut-loving fibre. And possibly the tastiest of them all? Butter beans.
High in manganese and copper, their soluble fibre content makes them great for balancing blood sugar levels and supporting heart health. Oh, and butter beans are also rich in antioxidants which work to protect us against inflammation and oxidative stress.
This recipe from Bold Bean Co founder Amelia Christie-Miller’s book, Bold Beans: Recipe To Get Your Pulse Racing, is the perfect way to show butter beans off. As well as charred tomatoes, you’ve got a herby, tangy salsa verde dressing that’s not only rich in vitamin C but can cut through the beany creaminess. Toast up a hunk of sourdough or plate up alongside a few other small dishes (like hummus, salad, muhammara etc) for a tasty, colourful spread.
serves
2
Ingredients
For the beans
- 1 tbsp olive oil, plus extra to serve
- 1 small onion or banana shallot, diced
- 700g (1lb 9oz) jar butter beans, with their bean stock
- Crème fraîche, to taste (optional)
- Crusty bread, to serve
For the salsa verde:
- 3 small bunches of soft herbs (parsley, mint and basil are best), finely chopped
- 2-3 tsp capers (drained), finely chopped
- 2 tsp dijon mustard
- 2 anchovy fillets, finely chopped (optional)
- 1-2 tbsp sherry vinegar or red wine vinegar
- 1 garlic clove, grated
- Zest of 1 lemon
- 6 tbsp extra virgin olive oil
For the charred tomatoes:
- 1 tsp olive oil
- 250g (9oz) cherry tomatoes, ideally on the vine
- 4 garlic cloves, thinly sliced
- Sea salt
Method
1. Heat the olive oil in a frying pan over a low heat. Add the onion and sweat for 8-10 minutes until softened.
2. Add the beans, along with their bean stock – breaking up a few of them with your hands as you pour them in (this will help thicken the mixture). You may want to add a few tablespoons of water or crème fraîche to loosen it here.
3. To make the salsa verde, combine all the ingredients in a bowl and mix to a coarse salsa. Don’t be tempted to do this in a food processor; you want to keep that rustic texture, not end up with a refined, smooth paste.
4. Finally, make the charred cherry tomatoes. Heat the olive oil in a large frying pan over a high heat. Once hot, add the whole tomatoes to the pan and cook for about five minutes, shaking the pan occasionally so that the tomatoes get some good charring on all sides.
5. Add the garlic slices and cook for one minute more until the garlic turns golden brown – but don’t let it burn. Sprinkle over a good pinch of sea salt.
6. To serve, spoon the beans into bowls, then top with the charred toms and salsa verde. Add an extra drizzle of olive oil and mop up the juices with some crusty bread.
Recipe from Bold Beans: Recipe To Get Your Pulse Racing, £20.90, published by Octopus Publishing Group.
Images: Joe Woodhouse
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