Butter Bean Puree with Roasted Shallots

A thrifty recipe, which looks beautiful and can be served as part of a spread or as the main event.

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes

You’ll need

For the shallots:
400g round shallots, peeled
2 tbsp extra virgin olive oil
Salt and pepper, to taste

For the butter bean puree:
4 tbsp extra virgin olive oil
1 garlic clove, crushed
2 tins of butter beans, drained and rinsed
100ml vegetable stock
Zest and juice of 1 lemon

For the salsa verde:
1 clove of garlic, peeled
25g of parsley
25g of basil
25g of mint
1 tsp capers
3 gherkins
1 tbsp Dijon mustard
3 tbsp red wine vinegar
8 tbsp extra virgin olive oil
Salt and pepper, to taste

What to do

Preheat the oven to 180°C. Toss most of the peeled shallots (reserving a couple for the bean puree) with the oil and seasoning in a baking tray. Place in the oven and cook for 25-30 minutes until soft and golden.

Finely chop the remaining shallots. Heat 4 tbsp extra virgin olive oil in a medium saucepan, then add the finely chopped shallot and garlic. Fry until soft and translucent, then add the beans, stock and zest and juice of the lemon. Cook on a low heat until the beans are soft, then pour everything into a food processor and blitz until smooth. Taste and add more lemon or salt if needed.

Return the bean puree to the sauce pan and keep warm on a very low heat until the other components are ready.

Wash out the food processor then add all of the salsa verde ingredients and pulse to chunky paste.

To serve – spread a quarter of the white bean puree on each plate and top with the shallots. Drizzle each plate with a couple of tablespoons of salsa verde. Alternatively, serve on one big plate and let everyone tuck in with hunks of crusty bread.

Recipe courtesy of UK Shallot

The following two tabs change content below.

• Bio
• Latest Posts

Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

Latest posts by Melina - Assistant Editor (see all)

• Cream Cheese Orange Bars - May 2, 2024
• Top tips for hay fever sufferers - April 14, 2024
• Paysan Breton Cream Cheese Breakfast Wraps - April 12, 2024
• 4 Homemade Sweet Treats for Easter - March 24, 2024
• Playground Memories - March 10, 2024