Wednesday 20th November 2019.
Bean there, done that.
There’s a lot to be said for a tin of beans. I’m almost certain that the image which springs to mind when we hear that word, is one of the much-loved tin of haricot variety which can be found in their fluorescent orange sauce, and sit in the cupboard of every student household up and down the country. I think it’s fair to say most children’s first experience of this food will have been with Heinz, and I don’t think that is at all a bad thing. Cheap as chips, filling and convenient, baked beans were a good friend to my mother during my childhood. Me and my sisters were brought up on the stuff, as I’m sure lots of other children with busy and hard-working parents were - and still are. But in this instance I’m talking about the sort that come plain, and unflavoured. There are so many different varieties available in the shops. From fresh fava for light, summer salads, to tinned kidney for the much-adored chilli con carne. Butter beans are a variety that aren’t as reputable as it’s counterparts. I’m unsure of the reason for this. Creamy and nutritious, they can be made into a wonderful (and frugal) supper with minimal effort.
November is identifiable at home by the bowl of gourds and squash sat on the kitchen worktop, left over from Halloween celebrations. Once mid-November hits, it no longer feels right to have them sat on the kitchen table in an artsy display, but i’ll never throw the edible ones away (if you’re unsure if one is edible, DON’T EAT IT). Squash as sweet as acorn, which is what I’ve used here, need little fiddling with and I think are best enjoyed simply browned in a pan then finished off in the oven with lots of butter, herbs, and in this case, wet walnuts. The sweetness of the veg balances the fresh, bright flavour of the lemony beans. Definitely worth a go.
Ingredients (serves 2):
- 1 small acorn squash
- 1 X 400g can butter beans, drained and rinsed
- 125g unsalted butter
- Few sprigs lemon thyme, fresh
- 5 sage leaves, fresh
- 8-10 wet (fresh) walnuts, crushed
- 1 clove garlic, finely sliced
- Zest of 1 lemon, plus half of it’s juice
- Small handful chopped parsley, fresh
- Sea salt & cracked black pepper
Method
1. Preheat the oven to 180 degrees C/350 Fahrenheit. Place a non-stick frying pan on the hob over a medium heat and add 40g butter, the thyme and sage, and leave for a couple of minutes so the herbs give up some of their flavour.
2. Quarter and de-seed the squash, leaving the outer skin in. Place the wedges of squash in the flavoured butter and fry for 2-3 minutes, flesh side down, on either side basting it with the butter, until a golden crust has formed.
3. Transfer the wedges to an ovenproof tray, skin side down. Season generously with salt and pepper then dot over 40g of the remaining butter, as well as the crisped herbs from the pan. Scatter over your walnuts and bake in the preheated oven for 25-35 minutes until the skin is wrinkled and the edges are beginning to catch. (It’s a good idea to baste half way through).
4. For the mash, place the previously used saucepan back on the hob over a low heat (saves on washing up). Add the last of the butter and the finely sliced garlic clove then leave to soften for a couple of minutes (you’re not looking for any colour on the garlic).
5. Empty the beans into a sieve and rinse until cold water to remove the brine. Add to the pan with the garlic and stir to combine, then lightly crush with either a fork or masher. Try and leave some texture.
6. Add the lemon zest, juice and the parsley and then stir to combine. Season generously with salt and pepper, then keep warm while the squash finishes baking.
7. Once the squash has had it’s time, serve immediately atop the lemony mash and drizzle over any roasting juices from the pan. Autumn comfort food.
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