Some people might call it a peasant food, but I just love beans. Cannelloni, chickpeas, kidney beans. Whatever the type, they’re so filling and nutritious and they take on other flavours so well. We’ve previously experimented with beans, including lemony beans with scallops and the breakfast-cum-lunch tomatoey beans. This time it’s back to basics, back to letting ingredients shine: beans and herbs.
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Beans and herbs
Although the ingredient list for beans and herbs might seem like it’s long, it should be a lot of cupboard staples. From chicken stock through to a paprika, there are a lot of ‘already on hand’ things on the list.
That’s what I love about this recipe, it’s a cost-effective but filling and delicious meal. It also freezes well, so if you’re looking to meal prep – here’s your answer!
Which bean is the best for beans and herbs?
I use butter beans for this beans and herbs. Why? Because they’re creamy and soft and they don’t have an overly strong flavour.
This recipe is based around creating a delicious and herbaceous broth. Because of this, using something as subtle and soft as butter beans means that the herby broth takes centre stage.
Herbs!
For the herbs, I use the bright and zesty ones. I think dill and parsley give it that brightness and lightness that lift the beans into another dimension! I also think that coriander would be a great addition. This is one of those recipes that can be tweaked to your taste.
Choose your own adventure
Customise this dish to suit your palate. From adding lots of zesty lemon or lime through to a drizzle of good quality olive oil. You could also add a boiled egg or some leftover roasted chicken. This dish the base, your final one is your own choice!
If you make this recipe, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Beans and Herbs
Ingredients
- 4 tbsp olive oil + 1 tbsp extra
- 4 garlic cloves minced
- 1 shallot finely diced
- 1 large red chilli finely diced
- 1 tsp sweet parika
- 1 lemon zest and juice
- 400 g butter beans 15oz
- 2 cups chicken stock
- 4 green onions green and white parts chopped
- 1/2 cup parsley chopped
- 1/2 cup dill chopped
- salt + pepper
- 4 slices sourdough to serve
Instructions
- In a large saucepan on a medium – high heat, bring the olive oil to heat. Add the garlic, shallot and red chili to the pan and sauté for 5 minutes, stirring consistently. Add the lemon zest and paprika and stir through for 1 minute or until fragrant.
- Add the beans, chicken stock and salt and pepper to the pan and bring to the boil. Once boiling, turn the heat to low and cook for 10 minutes with the lid off.
- While the beans simmer, drizzle sliced sourdough with olive oil. In a saucepan on a low heat, cook for 5 minutes on each side or until golden and crispy. Set to the side.
- Once the beans are at a consistency of your liking, stir through the green onion, parsley and dill. Squeeze over the lemon and serve immediately with the olive oil fried sourdough.
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