Saturday, 3 November 2012

Two types of beans, tapas style








I love making this, both dishes use up what I have in the freezer, fridge and store cupboard. There’s a very distinct nod towards a couple of tapas dishes I’ve had previously and the inclusion of the sherry vinegar certainly lends that Spanish feel to the dishes

Beans are quite obviously key elements but equally prominent is the inclusion of the bits of salami from the back of the fridge.



Once created, how you eat them is up to you. You could perhaps serve them up with other tapas type dishes, have as a light snack or on toasted bread like I have here.



However you have them, you’ll find yourself with something very tasty, simple to make and with all that bean type goodness its fairly healthy



Butter Beans and Chilli

1 400ml tin of Butter Beans
1 Shallot finely chopped
1 Clove of Garlic finely chopped
1 Green Chilli Finely chopped
½ Glass Dry white wine
Splash of Sherry Vinegar
Handful of flat leaf Parsley roughly chopped
About 8cm Salami/saucisson Sliced thinly then into batons
Squeeze of Lemon Juice

In a medium frying pan, heat a tablespoon of olive oil and gently fry the Shallots and Garlic for a minute
Stir in the Salami and keep frying for about 2 mins
Add the beans and chilli cook for another 2 mins
Pour in the wine, bring to the boil and reduce by half
Add the vinegar and stir through
Simmer gently for about 5 mins until the beans start the break-up slightly (It’s at this point you can start cooking the broad bean dish if you’re doing both)
Season to taste

Add a squeeze of lemon juice and stir through the Parsley, then drizzle with good extra virgin olive oil


Broad Beans and Mint

Two large handfuls of broad beans, cooked and podded
1 Shallot finely chopped
1 Clove of Garlic finely chopped
Handful of frozen peas
½ Glass Dry white wine
Splash of Sherry Vinegar
10 mint leaves finely chopped
About 8cm Salami/saucisson Sliced thinly then into batons
Squeeze of Lemon Juice




In a medium sauce pan , heat a tablespoon of olive oil and gently fry the Shallots and Garlic for a minute



Stir in the Salami and keep frying for about 2 mins
Pour in the wine, bring to the boil and reduce by half
Add the peas, and cook for two mins
Add the Broad beans, stir through then stir in the vinegar
Stir in the mint
Finish with a squeeze of lemon juice to add freshness and a drizzle of good extra virgin olive oil








1 comment:

  1. funnily enough, broad and butter beans are my 2 faves ;0

    ReplyDelete