I’m not a massive fan of rosemary usually, but every so often, I get the taste for a hearty Italian pasta fagioli soup or my rosemary butter beans. You can spread this on toasted ciabatta, rubbed with a garlic clove and drizzled with extra virgin olive oil as a filling lunch. Or serve it as an alternative to mashed potato with your main course.
The little guy munched his way through a pile of these beans, systematically spitting out the tougher skins and sucking out their creamy insides. He is so hardcore, he even dispatched a whole garlic clove which I forgot to take out after I had finished cooking! Oops.
Butter beans are a brilliant source of fibre and protein like many other beans. The soluble fibre is great for lowering cholesterol and releasing slow burning energy. The insoluble fibre keeps the digestive system healthy…and keeps things moving! Lots of other minerals like folate, manganese and iron as well as vitamin C make this simple dish so nutritious.
1 can drained butter beans
1 tsp chopped fresh or dried rosemary
1 garlic clove squashed slightly
1/2 cup milk
ground black pepper
This is really too simple to need a step by step guide! Just simmer everything in a saucepan for 15 minutes until really tender. Add a little more milk if it seems too dry, you want a bit of a creamy sauce around the beans. Season with ground black pepper and hey presto!
We love it bruschetta style, spread on garlic rubbed ciabatta and drizzled with olive oil. Or cold from the fridge right now, I love it that much!!