If you are a fan of deliciously creamy butter beans, you might like to try this, if like us, this method of cooking them, has so far passed you by. Roasting. Yes, that’s right, roasting then in the oven. And I guarantee, you’ll be as in love with this way of doing them, as we are…
It’s so, so simple to do, but by doing it this way, you give the beans a whole new lease of life. Smothered in olive oil, seasoning and whatever spice you choose to use, they literally crack and burst open with the best flavours, whilst still retaining that buttery, creamy, gorgeous inside. If not left roasting for too long.
All you need to is drain, rinse and pat dry a can of butter beans, then spread them evenly across a baking tray. They will roast so much better if allowed to expand and pop a little bit, so try not to have them sitting on top of each other. Smother with generous glugs of olive oil and season with salt and pepper. Then just add a couple of heaped teaspoons of the spice of your choice. We used garam masala for an Indian kick, but paprika, cumin, ground coriander – whatever tickles your tastebuds – would work just as well, I think. Then, in a pre-heated oven for about 30 minutes on 180°C.
Perfect as a side dish, part of a mezze, incorporated in a salad, added to a soup. The list endless – but do try, as they are gorgeous. The photo below was ours, prepped, ready to go into the oven. Unfortunately, I failed to snap the roasted end product as was just eager to get stuck into them, as the aroma was divine. Roasted butter beans. The future…
