Brown Butter Beans with Tomato Sauce (4)

Another delicious vegetarian supper from ” Cook as You Are” by Ruby Tandoh. It can be served with a salad and brad to mop up the juices, or as part of a mezze spread.

Brown Butter Beans with Tomato Sauce (4)
Print Recipe
Brown Butter Beans with Tomato Sauce (4)
Print Recipe
For the Garlick Yoghurt:
For the Tomato Sauce:
For the brown butter beans:
To garnish:
  1. First mix together the yoghurt, garlic and a pinch of salt then set aside to infuse.
  2. Combine the sauce ingredients in a small pan, starting with just 75 ml of the water. Set the pan over a medium low heat and cook for a couple of minutes until the sauce is deep red and the oil begins to separate. Add a splash more water if it is too thick. Once ready, set aside.
  3. Melt the butter in a large frying pan over a medium low heat, adding a pinch of salt if using unsalted butter. Once the butter has melted let it cook for 3-5 minutes, stirring often, until the milk solids are brown and the butter is nutty and fragrant.
  4. Transfer half of the butter to a small dish and leave the rest in the pan. Turn up the heat under the pan to medium and add half of the butter beans. Fry for about 1 1/2 minutes on each side and transfer to a large serving dish. Put the other half of the butter in the pan and fry the remaining beans. Add to the serving dish when ready.
  5. Dot little spoonfuls of the garlic yoghurt over the dish, then drizzle over the tomato sauce. Sprinkle over the herbs and serve warm or at room temperature.
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