I know you expect bread – but I am also a big fan of vegetables and beans and pulses
Warm butterbean gremolata
I think everyone has their favourite beans. What are yours?
I never ate any of these dried wonders until I left home. They weren’t in my family’s food vocabulary. Like a lot of the foods I am interested in, they require work to transform them into something that you really want to eat.
I don’t think they are as popular as the baked bean in the heart and tummy of the English so I am putting a word in for them, as do these guys:
This is just delicious….and at the moment I could eat it every day….
You will need
- a bay leaf or two
- 300 grams dried butter beans
- An onion halved
- Two garlic cloves
- A good handful of parsley or coriander
- a lemon grated zest and juice
- Two tbsp extra virgin olive oil
- Soak 300 grams of butterbeans overnight in water with a teaspoon of bicarbonate of soda, this helps to stop the skins falling off and tenderise the skins.
- Make sure there is enough water to more than cover the beans as they swell up as they soak.
- The following day drain and rinse the beans.
- Place in a large pan with plenty of fresh water.
- Add an onion chopped in half and a couple of cloves of garlic and a bay leaf.
- Bring to the boil and boil at a rolling boil for about 10 minutes, then simmer uncovered for an hour and a half, or until the beans are tender.
- Do not add salt before this as it will harden the skins.
- Add salt to taste and simmer for another ten minutes.
- Drain and discard the onion and garlic and bay leaf.
- Zest a lemon, and squeeze the fruit.
- Add the zest and about half a lemon’s worth of juice, again to taste, finely chopped parsley, or coriander if that is your preference.
- Stir in a little freshly chopped garlic, salt and pepper, 2 tablespoons of extra virgin olive oil.
- Mix well and serve with other salads, as a vegetable side dish, on its own with a hunk of crusty homemade sourdough baguette!
The original recipe for this in this month’s Waitrose magazine by the way which is a really good one and well worth getting hold of a copy. Their website doesn’t do the magazine justice.