Tag Archives: butter beans

January Soup

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We can be overwhelmed with advice in January.  What to eat, whether to drink, when to exercise, how to lose that bit of weight we put on at Christmas, how to survive the month and so it continues.  I should make two things clear early on – firstly I won’t be telling anyone what to do or eat and secondly, I love January.

Shall we start with my second point?  The reason I have a fondness for the beginning of the month is just that – it is the beginning, the fresh new start, the opening of that crisp, clean new exercise book.  As I loved that first page of lined paper at school so I relish the chance to start afresh, a new year is upon us.

I don’t have a huge number of commitments in January so it’s an ideal time to reset.  Judging hasn’t started yet and the dahlias are a long way from blooming.  Now is the time for a spring clean, maybe a little gentle curating of the house – sometimes rejigging of furniture and/or pictures can bring a whole new mood to a room – and a lot of cosy, rejuvenating cooking.

This soup is a case in point and a perfect way to start.  Hearty yet cosy, nourishing and healthy.  If you are trying to crack the 30 plants a week, then this ticks at least six on your list and tastes wonderful.  I usually stick with carrots, leeks and butter beans and add other ingredients that might be languishing in the fridge or that I have a hankering for.  In this case some celery and a tired courgette made the cut.  On the occasions I have some proper chicken stock to hand this soup has been elevated but I am more than happy using Marigold stock powder or even a cube and this is my usual route.

Here I chose butter beans and usually squish a few into the broth to give it a little substance.  Other beans would work just as well and if you have lentils use them or perhaps try the Kale, Lentil and Bacon soup (October 2013).  Anything described as a fridge clearer makes me feel a touch anxious (queasy) but in truth this is a great way to not waste any vegetables that need using up. As ever, take this as a base but use what suits you.

January Soup

These are the vegetables you see in the soup pictured above.  The celery and courgette aren’t always included and the soup is none the poorer without them and indeed I often make it without this pair.  I use Bold Bean butter beans which come in 700g jars and half is about right but a can is fine too.

I leek, cleaned and cut into discs

I large carrot (or two small), peeled and chopped

I stick of celery, peeled and chopped

I courgette, chopped

A large handful of kale

A bay leaf or two

Half a jar of butter beans or one tin (see above)

A tablespoon of olive oil

1 litre vegetable stock (or chicken if you prefer)

Warm the oil in a large pan and soften the leek, carrot, celery and courgette.  Once the leek has lost its rawness add the stock and bay leaf and simmer gently for 5-7 minutes until the carrots are cooked.  Add the beans and kale and cook until the beans are warm and the kale has softened.  Check for seasoning.  This would serve two for lunch alongside some good bread and cheese.

 

 

 

Courgettes with butter beans and dill

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Another entry in my “Favourite Salad This Summer” line up.  Once again this one embraces pulses and not for the first time I am banging the drum for Bold Beans.  This isn’t an ad and they are not paying me but I have got to tell you, they are truly fantastic beans.  Superb texture and taste which, after all, is pretty important if the pulse in question is a key component of your lunch.

Here courgettes are the other star along with dill.  It might seem a surprising combination but, as they say, trust me.  A simple trio but a mighty outcome.  This works well as side, I served it alongside the last salad featured here, Roast Cauliflower with herby yogurt, and some chicken and was immediately asked for the recipe.  Equally, I am happy to serve this on its own for supper and sometimes add mushrooms to the equation.  If you want to do that too, just add a similar amount of sliced mushrooms to the courgettes when cooking.  This beefs it out a little, as it were, and also soothes my son who loves the mushroom and courgette combo but has had enough of my pulse obsession.  Actually as a side note, he will often cook himself the courgettes and mushrooms but with not a bean in sight so that is another option really.

This is a corker for your leftovers lunch bowl so make a little extra at supper time and relish the smug glow of knowing a delicious lunch is prepped before you even go to bed.  Win win.

Courgettes, butter beans and dill.

Here is what I use but obviously this is super simple and very adaptable.  Scale up as you please or go the added mushroom route.  I am particularly fond of this served with a little yogurt and chilli sauce or the herby yogurt from the previous recipe.  The pumpkin seeds add a pleasing crunch and contrast in texture but leave them out if they are not your thing. This amount would serve four as a side.

3 courgettes, topped, tailed, sliced and these slices halved

2 tablespoons olive oil

1 small clove of garlic, finely chopped

700g jar butter beans (or different beans if that is what you have) drained

1 tablespoon chopped dill

2 tablespoons pumpkin seeds, dry toasted in a frying pan

Warm the oil in a large frying pan and fry the courgettes with a pinch of salt until soft and just getting some spots of colour on the edges.  Add the beans and garlic and give it all a good stir for a minute of so until the garlic is just cooked and the beans warm.  Season well, mix in the dill and decant into a serving bowl or dish.  Scatter over the pumpkin seeds.

As Ina would say, how easy was that?

 

Herby Butter Bean and Tomato Salad

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I am, if not fanatical, then certainly evangelical when it comes to pulses.  For years I have raved and enthused about lentils, chick peas, cannellini beans and the like (please note there are recipes for all of the above on these pages).  Now it is the turn of butter beans to be my true favourite.  I say now but in fact many, many years ago in a shared house one popular communal supper was a combination of butter beans, tuna, spring onions and a lively vinaigrette.  So, whilst that particular recipe isn’t a current favourite, it seems pulses have long been popular in my life.  These days pulses are all the rage and readily available in jars which is my preferred choice.  Until recently jarred beans were the preserve of delis and Spanish shops but not only are they on the shelves of most supermarkets now but can also be delivered to your door which is how I found myself with a monthly subscription to Bold Beans.

Owing to this regular arrival of beans I have upped the pulse game Chez May and we eat a lot of them although that we doesn’t include my son who says he has been over pulsed and needs a break.  Endless winter suppers have been bolstered and padded out with these beans and now it is the turn of our summer salads to be pulsified.

The recipe that follows couldn’t be easier, in fact it is barely a recipe.  It utilises half of a batch of my fresh herb sauce (July 2013) but I recommend you still make the whole amount as you will certainly find a use for the other half*.  This is a salad with some backbone which is always useful, nothing to go particularly limp here so it can be made ahead of time and, in fact, is still good the next day so ideal for lunch boxes.  It can easily be scaled up so handy for summer lunch parties.  Above all though, it is the work of minutes and truly delicious.

Herby butter bean and tomato salad

1 700g jar butter beans, drained and rinsed (usually around 500g net)

1/2 batch fresh herb sauce (July 2013)

1 large handful of cherry tomatoes halved

Chopped chives (optional)

Mix the butter beans with the herb sauce and tomatoes.  Put into a serving bowl and scatter with the chives if you are using them.  Serves two for lunch or more people if there are other dishes alongside.

 

*If you have lots of tomatoes, simply slice then and serve with some of the leftover fresh herb sauce spooned over.  This makes a wonderful summery tomato salad and you can easily add some sliced mozzarella which is also delicious and looks fabulous.

Please excuse the really not very good photograph.