A different take on butter beans which are usually presented in a sauce of some kind or another. This one is for those who prefer things crunchy and crispy!
Tinned is easy
Every time I offer a recipe for butter beans I always insist that it’s better to cook them from scratch, from dried, rather than buy tins or the horribly expensive jars. And admittedly, at home they are never going to be cooked as perfectly, every single bean whole and intact, each tender but not mushy, with skins unbroken.
Of course that’s thanks to highly controlled industrial soaking and cooking, with time, temperature, acidity and alkalinity of the soaking solution tested and perfected. It’s far too much faff to try and replicate it at home, unless you’re Mark Bittman.
And I’ll be honest: I do buy the jars and tins too, for when I want it quick and ready – or didn’t have the wits about me to soak the beans the night before.
The very best, posh ones (not going to give those guys free advertising!) are so perfect you’re almost tempted to scoop and eat them out of the jar. You don’t even need to rinse them, just drain and go. Tinned ones however should be rinsed to get rid of the slimy, starchy, wholly unappetising preserving liquid, aquafaba (which some weird people try to turn into meringues) and rinse out excess salt. But still it is incomparably easier to open a tin than to soak and simmer dried beans. I completely appreciate the convenience.
Cook beans from scratch for this dish!
But for this particular recipe it matters if you cook your beans from scratch, and that’s because the cooking starts the flavouring process.
Dried and soaked beans are simmered with thyme, onion and garlic and the last two virtually dissolve in the process, imparting the flavours to the beans. Use the ready-cooked ones if you must, but the result won’t be the same.
Crushed and chunky
Once you have the beans cooked and tender, drain them and crush them with a potato masher or a large fork.
I like them partly crushed with some beans intact. But there is an option of crushing and mashing them almost thoroughly, with only bits for a chunky texture. It’s up to you entirely, depending only on how you think you’ll prefer them.
They are seasoned with grated or pressed garlic, chopped green parts of spring onions and some diced shallots that have been soaked in sherry vinegar. That, following the recipe of Great British Chefs, is an excellent idea and shallots or red onions macerated in good vinegar like that are a great ingredient in bakes, salads or as a topping.
Crispy, crunchy and cheesy
The beans now need to be baked, in a shallow dish and a hot oven, on an upper rack.
I like to turn and ruffle them once or twice through, to make sure there are as many crunchy, scorched edges as possible.
And for the final stage of baking cheese comes in, because the only thing better than crispy food is cheesy crispy food.
I suggest a mix of Cheddar and Parmesan, for an extra crunchy topping. If you prefer it stringy, use mozzarella. And feta will give you a very good outcome too, though different to a melty cheesy one.
It is a wholesome dish, perfectly sufficient for a vegetarian main course since butter beans deliver a good portion of protein as well as fibre. Some steamed greens on the side, or a mixed salad will complete the meal.
But these beans are also a good company for a roast or a fish dish, and excellent for lunch with a chunk of bread.
More butter bean recipes
Budget-friendly butter beans baked in a spicy, smoky tomato sauce with caramelised onions and thyme, topped with crusty ricotta. It’s an easy tray bake using cooked-from-scratch or tinned beans for a hearty vegetarian supper.
Butter beans with ham hock, a slow cooked stew of incredible flavours and richness, the ultimate comfort dish. Butter beans need soaking overnight, but what’s difficult about that?
Butter beans and chorizo dish with crispy Parmesan topping, a little heat from a chilli and saltiness from anchovy. Beans and sausage, but not as you know it!
More cheesy bake recipes
Spicy lentils baked underneath a mass of molten cheese. I always recommend cooking lentils from scratch but to cut corners buy ready-cooked ones in a pouch or a tin.
Spinach and cheese bake, a healthy casserole served as a side dish or for brunch. This is an easy recipe for baked spinach with cheese, and it’s made using fresh spinach.
Hasselback potatoes with cheese and cream baked into a crusty gratin. This must be the best potato gratin recipe, and you don’t even need to master the ‘almost slice’ hasselback technique for it.