Queen Butter Beans with a Thyme Gremolata
Servings
2
Author:
Amelia Christie-Miller
Ingredients
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1 x 660g jar of Queen Butter Beans
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1 white onion
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2 fresh thyme sprigs, thyme removed and roughly chopped
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1 lemon, zested
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1 garlic clove, zested
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2 slices ciabatta bread
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salt
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black pepper
Directions
Make the Breadcrumbs
Toast the bread until crispy. Place the toast onto a cutting board, and using a sharp knife, chop the toast into breadcrumbs. Set aside.
Make the Gremolata
In a small bowl, place the lemon zest, zested garlic and thyme. Mix together and set aside.
Finish the Beans and assemble
In a pan with some olive oil, slowly cook the onion with a pinch of salt until soft and sweet. Add the beans with all of their bean stock and bubble for a further 5 minutes.
Scoop a good portion of beans into the bowls and drizzle a blob of olive oil over the top. Sprinkle the beans with the breadcrumbs and the gremolata and serve warm.
We've de-Americanised this recipe from the Girl On The Range for you + made it more Bold Bean Co friendly. The original for the recipe is here.
