Braised butter beans with wild garlic and goat's curd

PT30M

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Ingredients

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1
Place a frying pan over a medium heat with a dash of olive oil. Add the onion along with a pinch of salt and cook until soft and translucent
  • olive oil, for frying and drizzling
  • 1 onion, finely chopped
  • sea salt
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2
Add the garlic and thyme, cook for a few more minutes, then add the butter beans
  • 3 garlic cloves, finely sliced
  • 2 sprigs of thyme
  • 250g of butter beans, cooked (tinned are fine)
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3
Pour in the white wine and bring to a simmer, tossing regularly, for around 5-10 minutes until most of the wine has been absorbed into the beans
  • 250ml of white wine
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4
Add the wild garlic leaves, then pour in a splash of water. Continue to cook until it reduces down a little, then add the butter and toss to emulsify
  • 30g of unsalted butter, chilled and diced
  • 1 bunch of wild garlic leaves, washed and roughly chopped
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5
Season to taste with salt and discard the thyme
6
To serve, plate up the beans and add a few spoonfuls of goat’s curd on top. Drizzle generously with olive oil and add a twist of black pepper to finish. Serve with crusty bread to make it a main meal if desired
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