Marry Me Butter Beans
Marry Me Butter Beans inspired by the various range of Marry Me dishes that we've seen on social media. The sauce is cream based and uses sun-dried tomatoes, garlic, herbs and parmesan. We're cooking this dish alongside a Rotisserie Leg of Lamb.We don't eat that many beans and so we're often looking of ways to incorporate beans into our dishes. Butter beans have several nutritional benefits. They are high in fibre, great source of plant-based protein, contain potassium, which is good for heart health, rich in vitamin and minerals eg Vitamin B9, iron and magnesium, low in fat and digested slowly, leading to gradual rises in blood sugar.This dish combines nutritional benefits and packs a punch on the taste scale. It can also be vegan too by using plant based substitutes eg coconut milk. This recipe would also work well with canneloni beans or chickpeas instead of butter beans. Recipe improved by Grace Swindell.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Egg for a direct cook at 180°C with your stainless steel grid and a skillet.
- Heat the oil in the skillet, add the shallot and sauté for 7 to 8 minutes. Then add the garlic and cook for another minute.
- Add the white wine vinegar and cook for a minute.
- Next, add the sun-dried tomatoes and tomatoe purée together with the spices. Give it a good zhuzh! Taste and season with salt and pepper.
- Add the stock and the butter beans and give it another good zhuzh! Let it simmer for 5 to 10 minutes until the the liquid has reduced and the sauce has thickened.
- Add the chopped spinach. Mix into the sauce until wilted.
- To finish, add the cream and grated cheese. Combining all the ingredients together. Taste and season with more salt and pepper, if required.
- Remove from the heat. To finish, sprinkle over some torn basil leaves.
- Now you're ready to serve as a side or with some crusty bread to mop up the sauce.
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