Braised butter beans with wild garlic and goat's curd
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- Side
- Easy
- 2
- 30 minutes
PT30M
Creamy butter beans are braised with onions and garlic in olive oil, butter and white wine until unctuous and soft, before being paired with wild garlic leaves and mounds of fresh, light goat's curd. A stunning plate that can act as a side, light lunch or main meal with some bread on the side. If wild garlic isn't in season, swap it out for spinach or any other leafy greens.
Ingredients
- olive oil, for frying and drizzling
- 1 onion , finely chopped
- 3 garlic cloves , finely sliced
- 2 sprigs of thyme
- 250g of butter beans , cooked (tinned are fine)
- 250ml of white wine
- 30g of unsalted butter , chilled and diced
- 1 bunch of wild garlic leaves , washed and roughly chopped
- 50g of goat's curd
- sea salt
- freshly ground black pepper
- crusty bread, to serve (optional)
Method
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
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)
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
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
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
- 50g of goat's curd
- freshly ground black pepper
- crusty bread, to serve (optional)
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Braised butter beans with wild garlic and goat's curd
