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Vegetarian
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Vegan
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Gluten-Free Option
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Dairy-Free Option
Amba Butter Beans, Sage + Garlic Crisp
BIG thanks to Helen Graham - food writer and ex chef at Bubula - for sharing this recipe from her cookbook Centrepiece - "Bold, vibrant recipes to put vegetables in the spotlight".
Amba is a tangy, spicy Middle Eastern mango sauce which adds a fruity acidity to richer dishes - a little goes a long way here. If you can’t track down amba, replace it with 1 tablespoon lemon juice.
Ingredients
For the Sage + Garlic Crisp
1 jar Queen Butter Beans - drained
8 tbsp olive oil
20 sage leaves, finely sliced
4 garlic cloves, finely sliced
1 red chilli, deseeded, halved and finely sliced
¼ tsp fine sea salt
100 ml crème fraîche, or vegan alternative
1 tsp amba (or 1 tbsp lemon juice)
¼ tsp fine sea salt
1 garlic clove, finely grated
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Directions
For the sage and garlic crisp, heat the oil in a small saucepan set over a medium heat. Add the sage, sliced garlic and chilli and fry for 7–8 minutes, stirring regularly, until the sage is crisp and the garlic is starting to look golden. Remember the garlic will continue to colour after you take it off the heat, so it’s best to err on the side of caution here. Transfer everything to a bowl, stir in the salt and set aside.
In a separate medium-sized bowl, mix together the crème fraîche, amba, salt and grated garlic, then gently stir in the beans. Transfer to a serving dish, spreading the beans out in a single layer, then drizzle over the sage and garlic crisp.
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