Puddings & Desserts
Vegetarian & Vegan
Butterbean Casserole
This is one of those lovely dishes that tastes just as good in summer as it does later in the year, and it’s great as a vegetarian main course (if you use vegetarian stock) but also makes a really good side dish for meat-based meals too. As usual with A Cook’s Plot recipes, it’s super-simple to make and yet it tastes as though you’ve been slaving for hours to get the flavours just right. But it can be ready and on the table in just 15 minutes! I made it when my friend Gilly came back here after we’d been on a tour of open art studios in the village last month, which was great fun. We had it served with Waitrose Love Life Red Camargue and Wild Rice which made just the right nutty contrast to it.
Ingredients
Serves 2
- 1 red onion, chopped
- 1 garlic clove, sliced
- thumb-sized piece of ginger, grated
- 400g can butter beans, drained
- 1 tbsp soy sauce
- 150ml vegetable (or chicken) stock
- 4 broccoli florets
- handful of frozen peas
- 2 tbsp lemon juice
- handful of flaked almonds, toasted
Method
Fry the red onion until soft, then add the sliced garlic and ginger and fry for a minute longer.
Add the beans, soy sauce, stock and broccoli and simmer for 5 mins. Add the peas and simmer for another minute, then season well. Pour over the lemon juice and sprinkle with the almonds.