Ruby Tandoh’s Crispy Brown Butter Beans

This recipe is from “Cook As You Are” by Great British Bake Off star Ruby Tandoh, a cookbook replete with easy, affordable recipes. Tandoh describes it as “a triple-threat butter bean dish in which the beans are fried in nutty brown butter until crisp and blistered then dotted with puddles of white and vivid red”. Good as part of a vegetarian or vegan mezze (see below) with flatbread, or as a main course with bread and salad. I think it’s even more tasty if you use 1 -2 cloves of garlic in the yoghurt dip.

Inroduction

About this Recipe

By: Sheridan Rogers

This recipe is from “Cook As You Are” by Great British Bake Off star Ruby Tandoh, a cookbook replete with easy, affordable recipes. Tandoh describes it as “a triple-threat butter bean dish in which the beans are fried in nutty brown butter until crisp and blistered then dotted with puddles of white and vivid red”. Good as part of a vegetarian or vegan mezze (see below) with flatbread, or as a main course with bread and salad. I think it’s even more tasty if you use 1 -2 cloves of garlic in the yoghurt dip.

Ingredients

  • Garlic Yoghurt:
  • full-fat Greek-style yoghurt 200g
  • garlic clove 1 /2, crushed or finely grated
  • salt to taste
  • Tomato Sauce:
  • tomato puree 2 tablespoons
  • water 4 – 5 tablespoons
  • olive oil 2 tablespoons
  • paprika 2 teaspoons
  • chilli flakes 1 – 2 teaspoons, to taste
  • dried mint 1 teaspoon
  • salt to taste
  • Brown Butter Beans:
  • butter 3 tablespoons
  • salt to taste
  • butter beans 3 x 400g tins, drained and rinsed
  • Garnish:
  • fresh mint leaves finely chopped

In a small bowl mix the yoghurt, garlic and a pinch of salt together. Set aside for garlic to infuse. Combine the tomato sauce ingredients in a small pan, staring with 4 tablespoons of water. Set the pan over medium-low heat and cook for a couple of minutes, until the sauce is deep red and the oil is beginning to separate. Add a little more water if it’s very thick. Set aside. In a large frying pan, melt the butter over medium heat. Once the butter is melted, it will start to bubble and splatter: let it cook like this for 3 – 5 minutes, stirring often until the milk solids are brown and the butter is nutty and fragrant. Transfer half of the brown butter to a small dish and leave the remaining half in the pan. Turn up the heat under the frying pan to medium then add half the butter beans. Fry for about 1 1/2 minutes on each side or until they blister and pop. When cooked, transfer to a serving dish, then return the other half of the brown butter to the pan and cook the remaining beans. Add second batch of beans to serving dish when ready. Dot little spoonfuls of the garlic yoghurt over the dish, then drizzle over the tomato sauce. Sprinkle over the mint and serve either warm or at room temperature. For a vegan version: swap the dairy yoghurt for a non-dairy version and use 2 tablespoons olive instead of the butter to fry the beans.