Embrace every new season with these recipes!
Butter bean spread
An American recipe of beans:
Simply blend butter beans, garlic flavoured oil, lemon juice, thyme, cayenne and sea salt and black pepper until smooth in texture and then, serve with Parmesan crackers.
Butter bean soup with spinach and couscous
A healthy and filling soup:
Sauté leeks and garlic then add cumin, stock, beans and bay leaves. Add couscous and stir the spinach until wilted and serve with sour dough toast.
Butter bean fava
A simple dip:
Blend the butter beans with cumin, cinnamon, garlic, olive oil and a dash of pomegranate molasses. Then season to taste and serve with your favourite crudities and breadsticks.
Butter bean souffle
Butter, line and dust ramekins with breadcrumbs and then blend the beans, milk and Cajun seasoning into a puree.
Heat the puree in a saucepan and add grated cheddar cheese and egg yolks and finally fold in egg whites and bake until beautifully risen and golden and serve with an orange and watercress salad topped with toasted sesame seeds.
Butter bean succotash
This is a traditional New England thanksgiving recipe of Butter beans and sweet corn kernels:
Simply heat the butter beans, sweet corn, chopped spring onions, butter and double cream and simmer until the cream is reduced. Season and add a squeeze of lemon juice and chopped flat leaf parsley.
Beef and butter bean stew with dumplings
First brown the beef, add carrots, swede, onions, celery and thyme and simmer until tender.
Meanwhile make the suet dumplings with chopped chives; add to the casserole 20 minutes before the end with the butter beans and cook until the dumpling are golden brown.
Asian style salmon with butter beans
Firstly marinate the salmon in fresh ginger, garlic, soy sauce, honey and a little olive oil.
Next, heat the butter beans with a good pinch of chilli flakes, add fish stock and stir in the baby spinach until wilted. Meanwhile cook the salmon on a griddle and serve on a bed of butter beans and spinach.
Butter bean curry
Dry fry cumin seeds add a little oil and add chopped onions, green chillies. Then add garlic and ginger paste, fresh chopped tomatoes, turmeric, garam masala and ground coriander.
Simmer until slightly reduced and finish with freshly grated coconut and chopped coriander. Serve with Chappati and mango chutney.
Butter bean sundal
A quick Indian snack eaten at religious festivals:
Heat mustard seeds in a hot pan until they pop, stir in curry leaves and black gram lentils. Then add finely chopped onions and green chilli and cook until soft.
Add some finely chopped fresh ginger and chopped tomato to the pan and finally the butter beans, a squeeze of lemon juice and some freshly grated coconut. Serve alongside some poppadum’s and mango chutney.
Moroccan lamb tagine with couscous
Marinate the lamb chunks in sweet paprika, cumin, turmeric and cayenne pepper for a few hours or preferably overnight.
Brown the meat and then add sliced onions, garlic, sultanas, honey, saffron . Add stock and cook until the meat is tender. Just before the end of cooking time add halved fresh apricots and prunes. Finally add the lemon zest and finish with torn fresh coriander.
Serve on a bed of couscous with some fresh coriander.
Simple and delicious couscous salad
Mix together pomegranate seeds, chick peas, celery, walnuts or toasted almonds and mint.
Add couscous and finely chopped parsley: a simple but healthy and tasty salad.
An Asian twist on couscous
Stir fry some lemon grass, garlic fresh red chillies, galangal, turmeric and fresh lime juice, then add some tiger prawns, slices of red pepper and some coconut milk.
Finally add spinach and serve on a warm bed of lemon infused couscous topped with freshly chopped coriander.
Butternut squash and black bean soup
An American inspired warming spicy soup:
Sauté chopped onions in a little butter add chopped butternut squash, curry paste then add some good vegetable stock; simmer until soft.
Blend, then add some cumin, cayenne pepper and then the black beans and double cream and finish off with chopped chives – serve along with a crusty sour dough roll.
Vegetarian Spanish-style stew with haricots and chick peas
Sauté garlic and onions before adding celeriac, swede, courgettes, spinach, peppers and potato.
Next, add the haricot beans, chick peas, chopped tomatoes and oregano and chilli flakes, topping with grated parmesan.
Serve with crusty bread.