We spent a recent Sunday in the eclectic home of the Bannard family, surrounded by gardens and rolling green hills covered in native flora. While we were there, we were lucky enough to share a home-cooked meal of Smokey Butter Beans & Mushrooms with Sabine, and she's generously shared her recipe with us. We highly recommend brewing up a pot of coffee and enjoying this meal with loved ones.
2 tbsp of olive oil
2 tsp of black mustard seeds
2 tsp of cumin seeds
1 onion, thinly sliced
2 cloves garlic, roughly chopped
A good handful of mushrooms, roughly chopped
A punnet of cherry tomatoes, halved
2 tsp of Spanish smoked paprika
1 tbsp of balsamic vinegar
1 cup Passata
2 400g tins of butter beans
Sourdough, rubbed with garlic and olive oil
Add olive oil to a pot over medium heat. Add black mustard seeds and cumin seeds to the pot, tossing until lightly toasted and fragrant.
Add onion to the pot and cook until golden and soft, then add garlic. While onion and garlic is cooking, clean your mushrooms. It's important never to wash them with water.
Add Spanish smoked paprika to the pot and toss until fragrant.
Add chopped mushrooms to the pot. Turn up heat slightly and add more olive oil if it’s looking a little too dry.
Once mushrooms have started to soften slightly, add a tablespoon of balsamic vinegar. This adds a little sweetness to the dish. You could also use red wine.
Add the chopped cherry tomatoes to the pot to break down.
Add a cup of passata and bring to boil, then turn the heat to low and allow to simmer.
Drain and rinse your beans, then add to the pot and turn up the heat.
Rub sourdough with garlic and olive oil and fry eggs to your liking.
Serve beans on top of your garlic sourdough, then top with an egg.
Add a pinch of chilli flakes.
Serve and enjoy.