Butter Beans With Roasted Shallots – Simple, Slow-Cooked Recipe

I love how this dish turns very simple ingredients into something deeply comforting and elegant. The butter beans become creamy and rich through slow cooking, while the roasted shallots transform into sweet, tender gems that melt into the dish. Finished with a vibrant tarragon oil, this recipe feels both rustic and refined, perfect as a side or a light main.

Why You’ll Love This Recipe

I always come back to this recipe because it celebrates patience and simplicity. I enjoy how the slow-cooked butter beans develop a silky texture without any cream, and how the shallots become naturally sweet in the oven. I also like that it feels special enough for guests but relaxed enough for an everyday meal. The herbal notes from thyme and tarragon keep everything fresh and balanced.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the shallots and beans
300 g butter beans
1 bay leaf
750 g shallots
75 ml extra virgin olive oil
10 g thyme
10 g tarragon
4 garlic cloves, crushed
1 tbsp red wine vinegar

For the tarragon oil
30 g tarragon
100 ml olive oil

Directions

I start by soaking the butter beans overnight in plenty of water. This step helps them cook evenly and become wonderfully creamy.

The next day, I preheat the oven to 200°C. I drain the beans and add them to a pan with the bay leaf, 8 g salt, about 4 tablespoons of olive oil, and 750 ml water. I bring everything to a boil, then lower the heat and let the beans simmer, covered, for about 45 minutes.

While the beans cook, I trim and peel the shallots. I place them in a roasting tray with the olive oil and about half a teaspoon of salt. I bundle the thyme and tarragon together and lay them on top of the shallots. I cover the tray with foil and roast for 45 minutes. After that, I remove the foil and herb bundles, baste the shallots with their juices, and return them to the oven for another 30 minutes until they are golden and soft.

In the meantime, I gently fry the crushed garlic in a large frying pan until fragrant. I add the cooked beans along with their cooking liquid and let everything simmer until most of the liquid evaporates and the beans turn creamy, which usually takes around 30 minutes.

For the tarragon oil, I blanch the tarragon leaves in salted boiling water for about 10 seconds, then immediately transfer them to ice water. I squeeze out as much liquid as possible, blend the leaves with the olive oil, and strain the mixture through a fine sieve without pressing it.

Once the shallots are done, I blend about a quarter of them with the roasting juices and the red wine vinegar to create a smooth sauce. I keep the remaining shallots warm in the oven.

To serve, I spoon the beans onto a plate, top them with the shallot sauce, add the roasted shallots, drizzle over the tarragon oil, and finish with a few fresh tarragon leaves.

Servings And Timing

I usually serve this recipe as a side for 4 people.

Preparation time: about 15 minutes (plus overnight soaking)
Cooking time: about 1 hour and 45 minutes
Total time: roughly 2 hours, excluding soaking

Variations

I sometimes use canned butter beans when I am short on time, and I start directly with cooking them alongside the garlic and their liquid. I also enjoy swapping tarragon for parsley or rosemary for a slightly different herbal profile. When I want a heartier dish, I serve the beans over toasted sourdough or alongside roasted vegetables.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm the beans on the stovetop with a splash of water or olive oil to loosen the sauce. I prefer reheating slowly so the beans stay creamy.

FAQs

Can I use canned butter beans instead of dried ones?

I often do when I am short on time. I simply use about two cans with their liquid and skip the soaking and initial boiling step.

What can I substitute for shallots?

I sometimes use small onions or pearl onions, but I find shallots give the sweetest and most delicate flavor.

Is this dish suitable as a main course?

I like it both ways. As a main, I serve it with crusty bread or a simple green salad to make it more filling.

Can I make the tarragon oil in advance?

I usually prepare it up to two days ahead and keep it in the fridge in a sealed container.

Is this recipe freezer-friendly?

I find the beans freeze well, but I prefer adding fresh herbs and oil after reheating for the best flavor.

Conclusion

I love this recipe because it shows how humble ingredients can shine with a bit of time and care. The combination of creamy butter beans, sweet roasted shallots, and fragrant tarragon makes this dish one I return to again and again. It feels nourishing, elegant, and deeply satisfying every time I make it.

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