Brothy beans with roast mushrooms and chive salsa

Name: Brothy beans with roast mushrooms and chive salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: British, European
Ingredients: 10g dried porcini; 500g mixed mushrooms, cut in half – I used king oyster, oyster, chestnut and shiitake; 150g shallots, peeled and cut in half (150g); 5 sprigs fresh thyme; 3 tbsp olive oil; Salt and black pepper; 2 tbsp olive oil; 5 garlic cloves, peeled and crushed; 2 x 400g tins butter beans, drained (470-480g net); 1½ tbsp lemon juice; 2 tsp wholegrain mustard; 40g chives, roughly chopped; 25g parsley, hard stems discarded, soft stems and leaves roughly chopped; 1½ tsp cumin seeds, toasted; 2 garlic cloves, peeled and crushed; 90ml olive oil; 2 tbsp lemon juice

5 steps

Prep:10minCook:20min

This is a great weekday lunch or dinner. If you like, swap the butter beans for any tinned beans you have to hand. Serve as it is, or with plenty of crusty bread or fluffy rice.

Updated at: Thu, 17 Aug 2023 04:04:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories359.7 kcal (18%)

Total Fat27.1 g (39%)

Carbs21.6 g (8%)

Sugars4 g (4%)

Protein8.4 g (17%)

Sodium210.5 mg (11%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

10gdried porcini

500gmixed mushrooms

cut in half - I used king oyster, oyster, chestnut and shiitake

150gshallots

peeled and cut in half

5 sprigsfresh thyme

3 Tbspolive oil

salt

black pepper

For the beans

2 Tbspolive oil

5garlic cloves

peeled and crushed

2 x 400gbutter beans

drained, 470 - 480 g net

1 ½ Tbsplemon juice

2 tspwholegrain mustard

For the salsa

40gchives

roughly chopped

25gparsley

hard stems discarded, soft stems and leaves roughly chopped

1 ½ tspcumin seeds toasted

2garlic cloves

peeled and crushed

90mlolive oil

2 Tbsplemon juice

Instructions

Step 1

Heat the oven to 240C (220C fan)/475F/gas 9. Put the porcini in a heatproof jug, cover with 300ml just-boiled water and leave to soak for five minutes.

Step 2

Meanwhile, put the fresh mushrooms, shallots and thyme on a large oven tray lined with greaseproof paper, add three tablespoons of olive oil, three-quarters of a teaspoon of salt and a good grind of pepper, and toss to coat. Bake for 20 minutes, stirring once halfway, until golden and slightly charred.

Step 3

While the mushrooms are roasting, get on with the beans. Put a small saute pan on a medium-high heat, add two tablespoons of olive oil and the garlic and saute for a minute, until fragrant. Carefully spoon in the soaked porcini, taking care not to add any sediment at the bottom of the jug, and cook, stirring occasionally, for two minutes. Using a fine sieve, strain in the porcini liquid and leave to cook for another seven minutes. Stir in the butter beans and a quarter-teaspoon of salt, cook for another three minutes, then take off the heat and stir in a tablespoon and a half of lemon juice and the mustard.

Step 4

To make the salsa, put the chives, parsley, cumin seeds, garlic and olive oil in the small bowl of a food processor, blitz until almost smooth, then scrape into a small bowl. Stir in the lemon juice and a quarter-teaspoon of salt, and set aside.

Step 5

To assemble the dish, spoon the beans on to a large platter with a lip. Scatter a third of the salsa on top, swirling it in slightly, then arrange the roast mushroom and shallot mixture on top. Spoon over another third of the salsa and serve with the remaining salsa on the side.