Compound butter adds flavour to so many dishes, you can use it to top meat or fish, stir it through potatoes or vegetables, spread and toast it on bread - you will find many uses for this garlicky spread. But, our favourite way to use it is to simply stir it into warm flageolet beans for a quick side.
Flageolet Beans with Compound Butter V GF 1
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Ingredients
- Compound Butter
- 125g unsalted butter, softened to room temperature
- 1 tablespoon fresh chopped chives
- 1 tablespoon fresh chopped parsley
- 1 teaspoon Epicure Chopped Garlic
- ΒΌ teaspoon fine salt
- To Serve
- 2 tins Epicure Flageolet Beans, rinsed and drained
The recipe Flageolet Beans with Compound Butter Kitchen Mode
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1
For the compound butter
Place the butter, chives, parsley, garlic, and salt into a bowl and mash with a fork or spoon until well combined. Drop onto plastic wrap and shape it roughly into a log. Roll up in the plastic wrap, twisting the edges to seal. Roll and shape the butter into a log about 4cm wide. Refrigerate for a few hours to meld the flavours. Once firm, you can slice and freeze for longer storag, and for quick use at a later date.
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2
To make the beans
Tip the flageolet beans into a saucepan. Fill with water to cover. Bring just up to a boil, then immediately remove from heat and drain. Toss in a slice or two of compound butter, and season with salt and pepper, to taste.