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Butter Bean Puree with Roasted Shallots

A thrifty recipe, which looks beautiful and can be served as part of a spread or as the main event.

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Main Course
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Preparation Time
10 minutes
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Cooking Time
30 minutes
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Preheat the oven to 180°C. Toss most of the peeled shallots (reserving a couple for the bean puree) with the oil and seasoning in a baking tray. Place in the oven and cook for 25-30 minutes until soft and golden.

Finely chop the remaining shallots. Heat 4 tbsp extra virgin olive oil in a medium saucepan, then add the finely chopped shallot and garlic. Fry until soft and translucent, then add the beans, stock and zest and juice of the lemon. Cook on a low heat until the beans are soft, then pour everything into a food processor and blitz until smooth. Taste and add more lemon or salt if needed.

Return the bean puree to the sauce pan and keep warm on a very low heat until the other components are ready.

Wash out the food processor then add all of the salsa verde ingredients and pulse to chunky paste.

To serve - spread a quarter of the white bean puree on each plate and top with the shallots. Drizzle each plate with a couple of tablespoons of salsa verde. Alternatively, serve on one big plate and let everyone tuck in with hunks of crusty bread.

UK Shallot Author
This is a recipe by
Isobel Cox
View all my recipes

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