I do love a good supermarket magazine! I always pick them up when I’m shopping, and as I’m not especially loyal to any one shop, I always have a selection on the go. Some of my favourite recipes are ones I’ve picked up from in-store mags – and the recipe I’m sharing this week is adapted from one I found in a recent Tesco magazine. I’ve made this butter bean and tomato gratin, accompanied by peas, green beans and broad bean with watercress salad a few times now, and it’s so tasty. Such a delicious blend of flavours, with the lightness of the warm salad perfectly complimenting the hearty tones of the gratin. It’s a super-healthy and filling meal that is surprisingly simple to make too.
Butter bean, tomato and dill gratin
Serves 6; takes 35 minutes
3 tbsp olive oil
1 large onion, chopped
3 garlic cloves, chopped
3 tbsp tomato puree
Handful of fresh dill, chopped
1 tbsp red wine vinegar
500ml vegetable stock
2 x 400g tins of butter beans, drained and rinsed
2 slices sourdough, diced (although I admit sometimes I use bread crumbs)
1 lemon, zested
50g (2oz) feta, crumbled
- Pre-heat the oven to gas mark 6, 200C.
- In a large pan, heat 2tbsp of the oil. Add the onion and garlic and cook on a medium-low heat for 10 minutes or until soft and golden.
- Stir in the tomato puree, dill, vinegar, stock and beans. Bring to the boil, then carefully pour into a roasting dish.
- In a bowl, mix the sourdough with the remaining oil, lemon zest and feta. Scatter it over the bean mixture and bake for 20 minutes, or until golden.
Peas, green beans and broad beans with watercress
Serves 6, takes 15 mins
200g (7oz) frozen broad beans
200g (7oz) green beans, trimmed
100g (3.½oz) fresh or frozen peas
100g (3½oz) watercress, large stems removed
For the dressing
2 tbsp white balasamic or white wine vinegar
4 tbsp extra-virgin olive oil
1 tsp Dijon mustard
Small handful of fresh mint leaves, finely chopped
- Put the dressing ingredients into a screw-top jar, season and shake well. Put to one side.
- Bring a pan of water to the boil. Cook the broad beans for 2-3 minutes, and remove with a slotted spoon. Peel the grey outer skins.
- As soon you remove the broad beans, start to cook the green beans and peas for 2-3 minutes.
- Add the broad beans, green beans and peas to the watercress.
- Pour over the dressing and season and toss to combine.
- Warm through before serving with the gratin.
You can see all my recipes on the food section of my blog, or follow the Cardiff Mummy Says food board on Pinterest.