• Mia

Paella Inspired Confit Butter Beans

Updated: Nov 8, 2021

I really wasn't joking when I said beans are my favourite. They're cheap, last for ages in the cupboard and are so ruddy versatile. What more could you want from an ingredient?

Butter beans are particularly magic when used in a paella. They take on all the fresh, smokey, zesty, holiday flavours we all know and love. So I thought, why not celebrate the humble butter bean by simmering it in a luscious oil flavoured with saffron, paprika, tomato, garlic and herbs. Would be extremely rude not to....

Here's what you'll need:

1 tin butter beans/cannellini beans

Enough olive oil to cover your beans

2-3 cloves garlic, smashed with the side of a knife

1 tsp mixed herbs

1/2 tbsp lemon juice

3 strips lemon rind

1/4 tsp saffron threads

1/4 tsp paprika

1/4 tsp smoked paprika

1 tsp tomato paste

Salt and pepper to taste


1. In a little bowl, mix your lemon juice and saffron threads. Leave to sit for a few mins whilst you....

2. ....Drain and rinse your tinned beans. Roughly dry with a piece of kitchen roll then tip into a small saucepan with enough olive oil to cover them. Add in your smashed garlic cloves, herbs, salt and pepper. Once the oil has heated up a little and you can spot little bubbles in the pan, add in your paprika, tomato paste, saffron and lemon juice, and lemon rind. Season with plenty of salt and pepper.

3. Cover with a lid and leave on the lowest heat for up to an hour. If you notice the oil starts bubbling more aggressively take the lid off.

4. After the beans have been stewing for a while, tip them, along with the oil and seasonings, into a sterilised jar and keep for a few days. Add these fellas into salads for a creamy pop of flavour; to avocado toast for a zingy beany topping; into pastas for the bants; on top of risotto for fun texture or into a paella for an unexpected meta twist, but that may be a bit tooo paella-y. You also could, and absolutely should, just eat them straight from the jar.

5. Enjoy!!

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