Smokey Butter Beans
These delicious beans are so simple and so versatile – great on toast for breakfast, served alongside barbecued meats, spooned over a jacket potato, or my favourite, served on a bed of roasted celeriac. Creamy texture from the beans, a bit of crunch from the vegetables – a great protein-rich meal.
- 1 frying pan
- 1 Chopping board and sharp knife
- 1 tbsp olive oil extra virgin
- 1 leek trimmed and chopped
- 1 carrot peeled and sliced
- 1 stalk of celery sliced
- ½ fennel bulb trimmed and chopped
- 2 400g can of butter beans drained
- 1½ tsp smoked paprika
- ½ tsp freshly milled black pepper
- 1 400g can chopped tomatoes
- 1 small handful kale roughly sliced
- Heat the oil in a large shallow pan and sauté the leek, carrot, celery and fennel for 3-4 minutes, stirring occasionally.
- Add the butter beans and the smoked paprika and pepper and stir in well, so the paprika coats all the vegetables.
- Pour in the tomatoes and then add a can of water (using the tomato can to clean it out).
- Bring to a simmer and cook for 8-10 minutes until the vegetables are just tender.
- Add the kale and cook for 1-2 minutes.
- Season to taste and serve.
Recipe courtesy of Joy Skipper, Registered Nutritionist, Consultant and Food Health Writer (www.joyskipper.co.uk)