Crispy butterbeans with kale, parmesan and lemon

A simple dinner by Anna Jones. Crispy butterbeans are our latest fixation at home – roasted, fried, plain or with some spices – fluffy on the inside, crispy on the outside, and packed with fibre and protein. Enjoy this recipe with a green salad from Forty Hall Farm and a slice of bread, toasted and rubbed with a little garlic and drizzled with olive oil (Serves 4).

Ingredients:
 
·      2 tbsp extra virgin olive oil
·      2 x 400g tins butter beans, drained
·      400g vine or cherry tomatoes
·      200g kale, washed, stems removed, roughly torn
·      50g walnuts, lightly toasted
·      2 garlic cloves, finely sliced
·      Nutmeg, freshly grated
·      The zest and juice of a lemon
·      Salt
·      Parmesan (I use a vegetarian one), for grating on top, optional
 

Method:

1.    Heat the olive oil in a large frying pan over a high heat. Add the beans in a single layer. Stir to coat the beans in the oil, then let them sit long enough to brown on one side – about 3-4 minutes – before turning to brown the other side for about the same length of time. The beans should be golden and a bit crunchy on the outside.
2.    Add the tomatoes and allow them to cook for a few minutes, or until they begin to break down.
3.    Add a little more oil to the pan and allow it to heat a little. Add the kale and a pinch of salt to the pan, then cook for a couple of minutes, turning all the time until it is tender and the edges have crisped.
4.    Stir in the walnuts and garlic, then wait 10 seconds and stir in a good grating of nutmeg. Wait another 10 seconds and stir in the lemon juice and zest. Remove from the heat. Serve with grated parmesan and some bread for a hearty meal.