Food | STYLE


Seasonal vegetable


BUTTER BEANS


Butter beans are a staple of many a store-cupboard, but why not turn down the tinned variety and make a meal of freshly picked buttery beauties


T


hey’re a close relative of the runner bean, and often found in tins of water on many a shop shelf. Our butter beans, however, are picked and sold


fresh; as the pods turn from green to yellow you know they are ready.


The size is unmistakable. Eaten fresh each bean is nearly double the size of a £2 coin. Bred by the Greeks year after year by selecting only the largest beans for the next year’s seed, the most famous are known as Greek Gigantes. They’ve got a floury but firm texture, with a deep buttery flavour. Ideal in a light tomato sauce with couscous, great served warm or cold and especially good with our soil-grown Romano peppers.


WARM SALAD OF BUTTER BEANS, ROASTED VEGETABLES AND


FETA Ingredients


4 Romano peppers – a mix of red and yellow works well - sliced 2 red onions, sliced into wedges 2 medium courgettes – cut into chunks 4 tbsp olive oil 500g cooked butter beans 400g of tomatoes quartered, or the gold and red baby plum from the Tomato Stall work really well Balsamic vinegar 200g feta cheese, roughly crumbled Salt and black pepper


Method


Bred by the Greeks year after year by selecting only the largest beans for the next year’s seed, the most famous are known as Greek Gigantes.


Preheat the oven to 180C/350F/gas mark 4. Put all the prepared vegetables into a large roasting tin, add the olive oil and gently toss the vegetables to coat. Roast for 30-40 minutes, or until the vegetables are nearly tender, give them a quick toss to mix and then add the butter beans and tomatoes, a drizzle of balsamic vinegar, feta cheese and salt and pepper to taste. Return the vegetables to the oven for about 10 minutes. Serve with a green salad plus cous cous if you want a more substantial meal.


September and October 2019


67


By Wi ll Steward LIVING LARDER


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