Roasted Shallots, Leek and Butter Beans by @deliciouslyella

55 min

2 servings

🧅

5

Shallots

🫒

3 tbsp

Olive oil

🧄

4

Garlic cloves

🌿

1 tsp

Thyme leaves

🌶️

Dried red chilli flakes

🥬

2

Leeks

🫘

400 g

Butter beans

🥬

2 handfuls

Kale

🥬

2 handfuls

Spinach

🍇

1 tbsp

White wine vinegar

🍋

1

Lemon

🧂

Sea salt

⚫

Black pepper

🥖

2 slices

Sourdough bread

  1. Preheat

    Preheat the oven to 180°C fan.

  2. Toss
    • Shallots
    • Olive oil
    • Sea salt

    Toss the shallots with 1 tablespoon of olive oil and a pinch of sea salt.

  3. Place
    • Shallots
    • Garlic cloves

    Place the shallots cut-side down on a baking tray, add the garlic cloves, and roast in the oven for 25–30 minutes until soft and caramelised.

  4. Warm
    • Olive oil

    Warm the remaining 2 tablespoons of olive oil in a large frying pan or shallow casserole over a medium-low heat.

  5. Add
    • Thyme leaves
    • Dried red chilli flakes
    • Leeks

    Add the thyme leaves, dried red chilli flakes, leeks and a pinch of sea salt, and cook for 10 minutes until the leeks have softened but not coloured.

  6. Add
    • Butter beans

    Add the butter beans with the liquid from the tin.

  7. Boil
    • Butter beans

    Bring the butter beans to a gentle boil and cook for 4–5 minutes until most of the liquid has reduced.

  8. Stir
    • Kale
    • White wine vinegar
    • Sea salt

    Stir in the kale and spinach and allow them to wilt, then add the white wine vinegar and season with sea salt and black pepper to taste.

  9. Peel
    • Shallots
    • Butter beans

    Peel the roasted shallots and stir their flesh into the butter beans.

  10. Peel
    • Garlic cloves
    • Butter beans

    Peel the roasted garlic, gently mash it with a fork, and stir it into the butter beans.

  11. Divide
    • Olive oil
    • Lemon
    • Black pepper

    Divide the braised butter beans between serving bowls and top with a generous drizzle of olive oil, lemon zest and black pepper.

  12. Serve
    • Sourdough bread

    Serve with the sourdough bread.

Roasted Shallots, Leek and Butter Beans by @deliciouslyella

55 min

2 servings

🧅

5

Shallots

🫒

3 tbsp

Olive oil

🧄

4

Garlic cloves

🌿

1 tsp

Thyme leaves

🌶️

Dried red chilli flakes

🥬

2

Leeks

🫘

400 g

Butter beans

🥬

2 handfuls

Kale

🥬

2 handfuls

Spinach

🍇

1 tbsp

White wine vinegar

🍋

1

Lemon

🧂

Sea salt

⚫

Black pepper

🥖

2 slices

Sourdough bread

Preparation Steps

  1. Step 1/12

    Preheat the oven to 180°C fan.

  2. Step 2/12

    Toss the shallots with 1 tablespoon of olive oil and a pinch of sea salt.

    🧅Shallots
    🫒Olive oil
    🧂Sea salt

  3. Step 3/12

    Place the shallots cut-side down on a baking tray, add the garlic cloves, and roast in the oven for 25–30 minutes until soft and caramelised.

    🧅Shallots
    🧄Garlic cloves
    🍳Baking tray

  4. Step 4/12

    Warm the remaining 2 tablespoons of olive oil in a large frying pan or shallow casserole over a medium-low heat.

    🫒Olive oil
    🍳Frying pan

  5. Step 5/12

    Add the thyme leaves, dried red chilli flakes, leeks and a pinch of sea salt, and cook for 10 minutes until the leeks have softened but not coloured.

    🌿Thyme leaves
    🌶️Dried red chilli flakes
    🥬Leeks
    🧂Sea salt
    🍳Frying pan

  6. Step 6/12

    Add the butter beans with the liquid from the tin.

    🫘Butter beans
    🍳Frying pan

  7. Step 7/12

    Bring the butter beans to a gentle boil and cook for 4–5 minutes until most of the liquid has reduced.

    🫘Butter beans
    🍳Frying pan

  8. Step 8/12

    Stir in the kale and spinach and allow them to wilt, then add the white wine vinegar and season with sea salt and black pepper to taste.

    🥬Kale
    🥬Spinach
    🍇White wine vinegar
    🧂Sea salt
    ⚫Black pepper
    🍳Frying pan

  9. Step 9/12

    Peel the roasted shallots and stir their flesh into the butter beans.

    🧅Shallots

  10. Step 10/12

    Peel the roasted garlic, gently mash it with a fork, and stir it into the butter beans.

    🧄Garlic cloves
    🍴Fork

  11. Step 11/12

    Divide the braised butter beans between serving bowls and top with a generous drizzle of olive oil, lemon zest and black pepper.

    🫒Olive oil
    🍋Lemon
    ⚫Black pepper

  12. Step 12/12

    Serve with the sourdough bread.

    🥖Sourdough bread

Composition

Ingredients

Types

Vegetables, Oils, Herbs, Spices, Legumes, Condiments, Fruits, Grains

Ingredients

Shallots, Olive oil, Garlic cloves, Thyme leaves, Dried red chilli flakes, Leeks, Butter beans, Kale, Spinach, White wine vinegar, Lemon, Sea salt, Black pepper, Sourdough bread

Notes

Shallots (quartered lengthways, root intact and skin on), Garlic cloves (skin on), Thyme leaves (finely chopped), Dried red chilli flakes (to taste), Leeks (sliced), Butter beans (1 tin, including its liquid), Spinach (roughly chopped), Lemon (zested), Black pepper (to taste), Sourdough bread (good-quality)

Allergens

Sulphites, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, Halal, soy-free, Sugar-Free

Calories

560 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 58g, Fat: 26g, Fiber: 14g, Sugars: 9g

Nutritional Information

Minerals

Iron: 4mg, Potassium: 850mg, Calcium: 150mg, Sodium: 620mg

Vitamins

Vitamin A: 250µg, Vitamin C: 55mg, Vitamin K: 180µg, Folate: 110µg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Baking tray, Frying pan, Fork, Knife

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Autumn Comfort Food, Everyday Dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British, European

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Tender, Silky

Flavors

Garlicky, Herby, Tangy, Citrusy, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

cooked leftovers : up to 3 days (store in an airtight container,reheat thoroughly before serving), freezer : up to 2 months (freeze the bean and vegetable mixture without the bread,thaw in the fridge before reheating)