My favourite summer braised butter beans
Low and slow is the secret to these lusciously beautiful butter beans. And the final flourish! Finishing touches make all the difference: fresh basil, cracked pepper, paper-thin shavings of parmesan, and extra virgin olive oil. You want these beans to be swimming in extra virgin olive oil.
Here’s how the make this simple recipe:
Place a large saucepan over medium-low heat, and cover the bottom of the pan with olive oil, about six tablespoons. Place your roughly sliced summer vegetables in here. Capsicum, courgette, and eggplant all work well. Also, add a roughly sliced red onion and a few cloves of chopped garlic.
Pop the lid on top, and cook over low heat, stirring every so often, for about 20 minutes. Add 1 cup vegetable stock, 2 tbsp balsamic vinegar, a can of butter beans, and a handful of fresh herbs such as basil, mint, and parsley. Cook for a further 30 minutes or until incredibly tender and soft.
Season to taste.
To serve, pile into a serving dish and finish with extra virgin olive oil, cracked pepper, fresh herbs, and parmesan. You'll need some toasted sourdough to mop up all the luscious sauce!
This recipe makes enough for two hungry people xo
