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Braised Beans With Roasted Pumpkin + Sage
Show the pumpkin some love in this stand out dish! Roasted until soft and caramelised + served with the glorious goodness of our Queen B's, this dish is a perfect Sunday treat (or any day really). Serve with some fresh sage leaves + a good shaving of parmesan.
Braised Beans With Roasted Pumpkin + Sage
Rated 4.4 stars by 18 users
Show the pumpkin some love in this stand out dish! Roasted until soft and caramelised + served with the glorious goodness of our Queen B's, this dish is a perfect Sunday treat (or any day really). Serve with some fresh sage leaves + a good shaving of parmesan.
Ingredients
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300g pumpkin or squash of choice, deseeded and sliced
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2 tbsp olive oil
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A drizzle of runny honey or maple syrup
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1 garlic clove, minced
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1 rosemary sprig, finely chopped, stalk removed
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1 jar of Queen Butter Beans, drained
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200ml white wine
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200ml vegetable/chicken stock or water
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2 tbsp finely chopped parsley leaves
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A pinch of freshly grated nutmeg
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1 tbsp salted butter, or vegan alternative
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A small handful of fresh sage leaves (roughly 10 leaves)
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Grated parmesan, to serve - or vegan alternative
Directions
Heat the oven to 180°C fan (400°F/Gas 6) and line a baking tray with baking (parchment) paper. Toss the pumpkin or squash in a glug of olive oil, place on the lined tray and roast for 35 minutes, until tender. In the last 5 minutes of roasting, cover the pumpkin with a good drizzle of honey and season with salt and pepper. Put the pumpkin back in the oven to caramelize a little, then leave to cool.
Five minutes before the pumpkin is ready, pour a good glug of olive oil into a large pan and add the garlic and rosemary. Place on a medium-high heat and let the garlic and rosemary sizzle in the oil until fragrant. Add the beans and stir to coat them in the flavoured oil. Pour in the wine and let it sizzle for a couple of minutes to burn off some of the booze, then add the stock or water.
Turn the heat down a little and stir in the roasted pumpkin, put the lid on and simmer for 15 minutes, until the liquid has reduced a little. You can use a wooden spoon to crush some of the beans and pumpkin to help thicken the sauce. Add the parsley and nutmeg, then season with salt and pepper to taste. In a small frying pan, melt the butter. Add the sage and cook until the leaves crisp in the browning butter.
When you’re ready to eat, pour the butter and crispy sage leaves over the beans, then spoon into 2 bowls (or serve as a side dish) and cover with lots of freshly grated Parmesan.
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