BEAN AND GONE

You’ll be going back for second servings of these rich, buttery beans from Yotam Ottolenghi, who takes the humble legume to delicious new places with this simple recipe.

BROWN-BUTTER BUTTER BEANS WITH LEMON AND PESTO

SERVES 4

6 cups jarred, canned or home-cooked butter beans, drained (about 1kg total, or approximately 5 cans) 105ml extra virgin olive oil

30g parmesan, roughly grated

15g flat-leaf parsley, roughly chopped 3 long green shallots, trimmed

and sliced

2 tsp finely grated lemon zest plus

1/3 cup (80ml) juice (from about 3 lemons)

225g unsalted butter

8 garlic cloves, peeled and thinly

sliced

8 oil-packed anchovies, drained and

roughly chopped

1 tsp chilli flakes

Preheat oven to 230ºC.

Dry the butter beans very well, then spread them out onto 2 large baking trays lined with baking paper. Add 30ml oil, 1/4 tsp salt flakes and plenty of black pepper to each tray, toss gently to combine, then spread the beans in an even layer.

Roast for 15 minutes, then carefully turn over the butter beans and return to the oven, swapping the positions of both baking trays. Roast until nicely browned and crispy, another 10-15 minutes. Don’t worry if some of the butter beans are broken or split; this lends plenty of crisp texture.

While the beans are roasting, make the pesto. Add the parmesan, parsley, long green shallots, lemon zest, a good pinch of salt flakes and a generous amount of pepper to a food processor, and pulse a few times to finely chop. Add the remaining 45ml oil and whiz until combined. Transfer to a bowl, stir in

1 tbs lemon juice, and set aside.

Add the butter to a large frypan and melt over medium-high heat. Once melted, cook for 4-5 minutes, swirling the pan occasionally, until the butter is beginning to brown and smell nutty. Add the garlic (it will bubble vigorously) and cook for 1 minute. Stir in the anchovies and cook for 30-60 seconds more, until the garlic is very lightly golden. Stir in the chilli flakes, then remove from the heat. Stir in the remaining 60ml lemon juice.

Using the baking paper as a sling, transfer the roasted butter beans to a large platter or divide among plates. Pour the brown butter mixture on top. Dot with some of the pesto, and serve right away, with the remaining pesto in a bowl alongside.