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Red Pepper Butter Beans w/ Leeks & Grapenuts

V
V*
DF
GF
Serves
2
Cook Time
35-45 minutes

This one starts off the same way a number of good dishes do. By charring the sh*t out of some peppers. Be brave, the more colour the better. This acts as the flavour base that will run through your beans. If you don't know grape-nuts, they're an inexpensive cereal that I use a lot in savoury cooking, primarily as a textural contrast. Kind of like a cheat's pangrattato.

This one starts off the same way a number of good dishes do. By charring the sh*t out of some peppers. Be brave, the more colour the better. This acts as the flavour base that will run through your beans. If you don't know grape-nuts, they're an inexpensive cereal that I use a lot in savoury cooking, primarily as a textural contrast. Kind of like a cheat's pangrattato.

IngredientsMethod

Ingredients

For the leeks and beans
  1. Leeks |2 medium or 1 large| choose leeks mostly white and only a little green, trimmed and cleaned, cut into 3–4 inch rounds.
  2. Red peppers |2|
  3. Mild red chillies |2|
  4. Garlic cloves | 2 | minced
  5. Smoked paprika |2 tsp|
  6. Good quality butter beans |2 x 400g tins or 570g jar| undrained
  7. Red wine or balsamic vinegar |2 tsp|
  8. Cream cheese |75g| plant based for vegan
  9. Nutritional yeast |2 tbsp| optional
To serve
  1. Cream cheese | | to your preference
  2. Grape-Nuts | small handful
  3. Dill or soft herbs | |
  4. Crusty bread | | toasted

Ingredients

For the salad
Tofu
150g
Chickpeas
1 can (400g)
Green Lentils
100g
Spinach
150g
Almonds
2 tbsp
Tempeh
100g
Olive oil
1 tsp
Avocado
1
Chilli Flakes
Pinch

Method

Grill veg
  1. Preheat the grill to high
  2. Add the leeks to one side of a tray and the peppers and chillies to the other
  3. Drizzle everything with olive oil and season with salt
  4. Grill for 2–6 minutes until well charred on one side, then turn using tongs and repeat until charred all over (this is a big timing window as grills vary so much in intensity)
  5. Turn the grill off and pop the oven on at 150ºC to keep the leeks warm
  6. Remove the peppers and chillies, place in a bowl and cover tightly with clingfilm to steam and cool for 5–10 minutes
Start beans
  1. While the peppers and chillies are steaming, heat a drizzle of olive oil in a frying pan or saucepan over a medium heat until hot
  2. Add the garlic and smoked paprika and cook for a minute until very fragrant
  3. Stir in the butter beans with their liquid and a generous pinch of salt
  4. Bring to a gentle simmer and cook for 7–8 minutes until thickened
Finish beans
  1. Deseed the peppers and chillies and scrape off the charred skins
  2. Finely chop and stir through the beans with the red wine vinegar and cream cheese
  3. Taste and season with salt, a pinch of sugar or more vinegar if needed
Serve
  1. Carefully remove the outer layer of charred skin from the warm leeks and season the insides with flakey salt and black pepper
  2. Spoon the beans into bowls
  3. Top with the leeks, more cream cheese, grape-nuts and herbs
  4. Serve with toasted crusty bread

Method

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red-pepper-butter-beans-w-leeks-grapenuts