These winter warmer butter beans were created especially for Bold Bean Co, a new bean company passionate about putting beans at the forefront of British diets. Like their founder Amelia, I have a mission to improve the profile of humble legumes (which includes beans). Amelia’s love for beans was founded in Spain and I discovered my love for creating meals out of local produce using minimal ingredients in Spain while cooking a leftover jar of beans incidentally (hers in Madrid, Mine in Seville). Even before I was asked to contribute recipes, I was drawn to our synchronistic origin stories. So I took on this creative challenge of creating recipes using jarred beans in these coming 4 part series.

The first in the series is a butter bean dish created using some of my favourite flavour balancing act. Smokiness from the curry leaves, bitterness of the mustard seeds, heat from the chilli, sweetness from the shallots and a touch of richness from butter and cream. It’s a perfect side or starter. Although I think it is a meal on its own with some bread.

THE RECIPE

Butter Beans in a Creamy Shallot Sauce

Prep time: 5 minutes
Cook time: 20 minutes
Serves 2

INGREDIENTS

1 jar of butter beans
4 shallots thinly sliced
4 fresh green chilli cut lengthways
5 fresh or dried curry leaves
¼ tsp of mustard seeds
1 Tbs of butter
1 Tbs of olive oil
150 ml of double cream or coconut cream
Salt and Pepper to taste

method

Heat the olive and butter in a pan till the butter has melted.
Add the mustard seeds, curry leaves and green chilli and allow to crackle.
Now sauté the onions in mustard seed oil till soft and translucent.
Add in the beans and season to taste. It will need a generous amount of Black pepper. Cook for 10 minutes allowing the flavors to infuse.
Drizzle in the cream and cook for another 5-10 minutes (depending on the thickness and texture preferences).
Adjust seasoning and serve hot with a side of toasty bread