Braised butter beans with wild garlic and goat's curd
Quick, simple and full of nourishing flavour, Henry Freestone's butter bean dish is at home as a side or main in itself.
- Cooking:
- Serves: 2 persons
Ingredients
- olive oil, for frying and drizzling
- 1onion, finely chopped
- 3garlic cloves, finely sliced
- 2sprigs ofthyme
- 250g of butter beans, cooked (tinned are fine)
- 250ml of white wine
- 30g ofunsalted butter, chilled and diced
- 1bunch ofwild garlic leaves, washed and roughly chopped
- 50g of goat's curd
- sea salt
- freshly ground black pepper
- crusty bread, to serve (optional)
Instructions
Step 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 translucentStep 2
Add the garlic and thyme, cook for a few more minutes, then add the butter beansStep 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 beansStep 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 emulsifyStep 5
Season to taste with salt and discard the thymeStep 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