Every bit as good as they sound.
Baked Honey and Mustard Butterbeans
400g tin of butterbeans
1 tblspn honey
1 tspn dijon mustard
1 tspn wholegrain mustard
A few thyme sprigs
- Preheat oven to 190oC.
- Mix the honey, mustard, a glug of olive oil and seasoning in a bowl. Add the butterbeans and toss well.
- Add beans to a oven proof dish and scatter across thyme. Bake for 30 mins or until golden on top.
Love beans in any shape or form so will definitely make these ! Though , under doctor’s orders , might cut down a little on the honey .
Mmmmmmmm those beans sound yummy, and what a beautiful sunset!
My husband really loves butter beans so this recipe will be tested very soon! The pic is absolutely brilliant.
they sound very harry potter and very delicious
If only I could get my hubby to like butterbeans – I might try this one to see if it wins him over…
Oh good heavens Wendy, they sound absolutely amazing. I’ve been reading a lot of Nigel Slater recently, so I have mustard on the brain (he seems to be a mustard fiend) and this fits right in.
Sounds nice, and different. I think I’m going to try this, veganized of course (and using freshly cooked beans – I never buy canned beans).
Hi Maija do you have any quick and tasty vegan dishes?
My blog Vegventures (http://www.vegventures.com) has many pretty quick dishes – depends on your definition of “quick” though. E.g. the Uruguayan bean salad takes about 10 minutes to whip together, but requires time to marinate.
A delightful dish that I will have to make sometime soon!
I love the look of the beans. You could easily have all the ingredients in the pantry ready to go.
I made these last night, totally delicious!
Maninas – 🙂
Smithsoniusandsonata – Cut down on the honey? That sucks a bit.
Jamjar – It was and they were!
Wendy – Hello! Enjoy. x
Johanna – I take it “butterbean” is a British word?
Beth – Noooooo… Who doesn’t like butterbeans?? 😉
Kathryn – They are very Nigel-ish. Adore his cooking too.
Maija – So what do you substitute for honey?
Tresna – It is lovely. Hope you do try it.
Mark – That’s what made me make them in the first place. 🙂
Jane – Soooo pleased!!
These sound very unusual and tasty! I tend to buy red kidney beans all the time – now have a great excuse to buy butterbeans instead (much harder to come buy over here, however)!
The normal vegan substitute is agave syrup, which is very similar, but I like to use maple syrup – which obviously tastes different, but who doesn’t like maple syrup. :-> Maple and mustard works just as well as honey and mustard.
I tried this recipe and it turned out a bit dry and starchy and the flavour (while good) could have been stronger, but I used freshly cooked beans and it’s possible I underestimated the amount of beans, thus having too little seasonings. I will probably try it again some other time using them much more generously.
Nice blog you created! It looks very well laid out, and looks like you know exactly what you’re doing. Hopefully you keep your blog updated so people like me can be back and read some more!!
I made this as a breakfast on sourdough with samphire and chili. It was a massive hit. So pleased I came across it!
Serve with what?
Serve as a….??
Does anyone know if this is with canned in water or with dry butter beans? I assume can…
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Oh these are utterly delicious. I’m having them with roasted vegetables because why waste a warm oven cooking just one thing.