Another delicious vegetarian supper from ” Cook as You Are” by Ruby Tandoh. It can be served with a salad and brad to mop up the juices, or as part of a mezze spread.
Ingredients
For the Garlick Yoghurt:
- 200 g full-fat Greek yoghurt
- 1/2 garlic clove peeled and crushed
- sea salt to taste
For the Tomato Sauce:
- 4 tbsps tomato puree
- 75-100 ml water
- 2 tbsps olive oil
- 2 tsps paprika
- 1-2 tsps chilli flakes to taste
- 1 tsp dried mint
- salt to taste
For the brown butter beans:
- 3 tbsp butter
- salt to taste
- 3 x 400g tins Butter Beans drained and rinsed
To garnish:
- a handful mint leaves finely chopped
Servings:
Instructions
- First mix together the yoghurt, garlic and a pinch of salt then set aside to infuse.
- Combine the sauce ingredients in a small pan, starting with just 75 ml of the water. Set the pan over a medium low heat and cook for a couple of minutes until the sauce is deep red and the oil begins to separate. Add a splash more water if it is too thick. Once ready, set aside.
- Melt the butter in a large frying pan over a medium low heat, adding a pinch of salt if using unsalted butter. Once the butter has melted let it cook for 3-5 minutes, stirring often, until the milk solids are brown and the butter is nutty and fragrant.
- Transfer half of the butter to a small dish and leave the rest in the pan. Turn up the heat under the pan to medium and add half of the butter beans. Fry for about 1 1/2 minutes on each side and transfer to a large serving dish. Put the other half of the butter in the pan and fry the remaining beans. Add to the serving dish when ready.
- Dot little spoonfuls of the garlic yoghurt over the dish, then drizzle over the tomato sauce. Sprinkle over the herbs and serve warm or at room temperature.
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