Butter beans are large creamy-coloured beans that have a soft, floury texture when cooked. They make a great robust stew as they hold their shape well when cooked, and also take on flavour from a sauce well. They also make a good substitute for chickpeas in hummus. They do need soaking overnight and cooking before you can use them in a recipe so make sure to plan ahead!
Energy KJ: 1287
Energy Kcal: 303
Of which saturates: 0.4g
Of which Sugar: 3.6g
Soak your butter beans in water for at least 8 hours. Make sure you have about double the volume of water to the volume of the dried beans to ensure they remain submerged as they start to rehydrate. Drain and add fresh water, and bring to the boil. Once the water has reached boiling point reduce to a simmer and cook the beans for approximately 1 hour until they are soft all the way through. If you aren’t sure, take one out and cut it in half and ensure it is white and fluffy at the centre – if it still looks transluscent it will still be a bit hard.
Once the beans are cooked, drain them and use as you would tinned beans.
Cooked butterbeans keep well in the fridge for a few days, or can be frozen as part of the dish you have cooked them in e.g. a stew. Alternatively if you want to cook a big batch, once they have cooled lay them out in a single layer on a baking sheet and freeze. Once frozen you can put them in a freezer bag and then they are ready to use whenever you need them – you can add them straight back into dishes that are being cooked like stews or curries, or defrost them first if you want to eat without further cooking e.g. in salads or dips.