Ingredients
- 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
- Salt, to taste
- 750 ml water
- For the tarragon oil:
- 30 g tarragon
- 100 ml olive oil
Instructions
- Soak the butter beans overnight in plenty of water.
- Preheat oven to 200°C. Drain the beans and place in a saucepan with bay leaf, 8 g salt, 4 tbsp olive oil, and 750 ml water. Bring to a boil, then simmer covered for 45 minutes.
- Peel and trim the shallots. Place in a roasting tray with olive oil and 1/2 tsp salt. Add thyme and tarragon bundles on top. Cover with foil and roast for 45 minutes.
- Remove foil and herbs, baste shallots, and roast uncovered for another 30 minutes until golden and soft.
- Gently fry crushed garlic in a frying pan until fragrant. Add cooked beans and their liquid. Simmer for 30 minutes until creamy.
- For tarragon oil: blanch tarragon for 10 seconds, transfer to ice water, then squeeze dry. Blend with olive oil and strain through a fine sieve.
- Blend 1/4 of the roasted shallots with roasting juices and red wine vinegar to make a smooth sauce. Keep the rest of the shallots warm.
- To serve, plate the beans, spoon over shallot sauce, add roasted shallots, drizzle with tarragon oil, and garnish with fresh tarragon leaves.
Notes
- Use canned butter beans for a faster version.
- Swap tarragon with parsley or rosemary for a different herb profile.
- Serve over toasted sourdough for a hearty main course.
- Reheat slowly with a splash of water or oil to maintain creaminess.
- Make the tarragon oil ahead and refrigerate for up to 2 days.
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 1 hour 45 minutes
- Category: Side Dish
- Method: Slow Cooking & Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 portion (side)
- Calories: 340
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
