Braised butter beans with wild garlic and goat's curd

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



  1. 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 translucent
  2. Step 2

    Add the garlic and thyme, cook for a few more minutes, then add the butter beans
  3. Step 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
  4. Step 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
  5. Step 5

    Season to taste with salt and discard the thyme
  6. Step 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