Roasted Butter Bean Gratin

Butter beans make a creamy, white puree to which I add red vegetables for taste and texture. This is a warming dish for cold winter evenings and is delicious served with crusty bread and a salad.

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Ingredients

1 tsp good-quality vegetable oil		1 tsp finely chopped fresh parsley, thyme or basil
1 small leek, well washed and finely chopped		1/4 red pepper, finely chopped
1/2 small carrot, grated		1 tomato, cut into thin rings
1/2 tsp crushed garlic		2 oz (60 g) cheddar cheese, grated
2 tbsp tinned or cooked butter beans, rinsed and drained		1 oz (30 g) breadcrumbs
1/4 pint (150 ml) water or stock

directions

Prep: 15 min Total:

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1
Preheat the oven to 350°F (180°C).
2
Heat the oil in a pan over medium heat. Add the leek and carrot and fry gently for about 5 minutes. Add the garlic and butter beans and cook, stirring occasionally, for a further 5 minutes. Add the water or stock and herbs.
3
Puree the mixture in a liquidizer, then pour into an ovenproof dish and mix in the red pepper. Arrange the tomato rings on top. Mix the cheese with the breadcrumbs and sprinkle over the top. Bake in the oven until golden brown and bubbling hot, about 20 minutes.

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Roasted Butter Bean Gratin

Ingredients

directions