For a simple, cosy and nourishing mid-week supper, look no further than this wonderful recipe for roasted shallot and butter bean bowls. From Deliciously Ella Founder Ella Mills’ new cookbook, Healthy Made Simple
Roasted shallots don’t tend to carry the same appeal as veggies like sweet potatoes, but roasting them in their skins ensures they’re perfectly sweet and tender, so please trust me on this one, it’s a must and one of my favourite recipes in the book. It feels like one giant, very cosy, nourishing hug. Perfect for a mid-week supper.
IMAGE: © CLAIRE WINFIELD, 2024
Cosy Roasted Shallot and Butter Bean Bowls
- 5 shallots quartered lengthways, keeping the root intact and the skin on
- 3 tablespoons olive oil plus extra to serve (see tip below)
- 4 garlic cloves skin on
- 1 teaspoon thyme leaves finely chopped, or 1 teaspoon dried thyme
- pinch of dried chilli flakes optional
- 2 leeks sliced
- 120 g green beans trimmed
- 400 g tin of butter beans
- 2 large handfuls of baby spinach about 100g, roughly chopped
- 1 tablespoon white wine vinegar
- grated zest of 1 lemon
- sea salt and black pepper
- sourdough toast to serve (optional)
- Preheat the oven to 180°C fan. Toss the shallots with a tablespoon of the olive oil and a pinch of salt. Place on a baking tray, cut-side down, add the garlic cloves and roast in the oven for 25–30 minutes, until soft and caramelised.
- Warm the remaining 2 tablespoons of oil in a large frying pan or shallow casserole, over a medium–low heat. Add the thyme, chilli flakes (if using), leeks and a pinch of salt and cook for 10 minutes, until the leeks have softened but not coloured.
- Next, add the green beans and the butter beans, along with the liquid from the tin. Bring to a gentle boil and cook for 4–5 minutes, until most of the liquid has reduced. Stir in the spinach, and allow to wilt, then add the white wine vinegar and season to taste.
- When the shallots are ready and cool enough to handle, peel their skins off and stir the flesh into the beans. Peel the garlic, gently mash it with a fork (it should be very tender) and stir it into the beans too.
- To serve, divide the braised beans between serving bowls, top with a generous drizzle of olive oil, the lemon zest and plenty of pepper. This is delicious as it is or served with some sourdough toast.
Recipe from Healthy Made Simple by Ella Mills, out now, published by Yellow Kite, £22. Buy here.
If you like the look of this, you’ll love our Contributing Food Editor Emily Jonzen’s recipe for Leek And Butter Bean Stew With Butter And Thyme Crumbs and Yotam Ottolenghi’s eduringly popular recipe for Portobello Steaks And Butter Bean Mash. And read our interview with Deliciously Ella Founder Ella Mills on The Home Page.