This time of year, I don’t want to be cooking big hot dinners that no body really wants because it’s just too warm. Salads are a much easier, lighter option, but I don’t want to tire of them so it’s great to have some nice accompaniments.
Butterbeans are super healthy. They are a good source of cholesterol-lowering fibre, as are most other legumes. They also have a high fibre content which prevents blood sugar levels from rising too rapidly after a meal, butterbeans can increase your energy by helping to replenish your iron stores and they are a good source of protein.
I made this Pesto yesterday to have with a Duck Salad for today’s lunch, however, it was devoured at teatime on slices of white bread, fresh from the oven!
50g dried Butterbeans
2/3 cloves of garlic, depending on personal taste
1 tablespoon of Pine Nuts
A good bunch of coriander, include the stalks, full of flavour and will be blended
A squeeze of lemon juice
A good drop of Extra Virgin Olive Oil
A pinch of salt, just a pinch if you’re children will be eating it
Start the evening before by soaking your beans in water, do this in a good size saucepan or bowl as the beans will expand.
Drain the beans, add a teaspoon of bread soda to them if you have it and cover again with 150-200ml water, bring to the boil and simmer for 1-1 ½ hours, skim any foam from the top of the water as they cook.
Drain the beans and set them aside to cool.
Once the beans have cooled down, add them with all of the other ingredients to a food processor, or a jug if you’re using a hand blender.
Whizz everything up and taste it, add more lemon juice and seasoning if necessary and blend again.
That’s it, you’ve made Butterbean Pesto!
Enjoy with chunks of warm bread, with salads, as a dipping sauce for picnics, on burgers at barbecues, or serve with pasta for a simple supper.