CREAMED CORN BEANS
Creamy, beany, dreamy.
Ingredients
- 75 g unsalted butter
- 3 spring onions finely sliced
- 3 sweetcorn cobs kernels cut from two and one left whole
- 150 ml single cream
- 700 g jar cannellini beans drained & rinsed
- salt & freshly ground black pepper
- to serve: smoked paprika, extra spring onion, really nice crusty bread
Instructions
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Melt the butter in a large heavy-bottomed pan over a medium heat. Add the spring onion and fry for 2-3 minutes, stirring frequently, until they are softened and turning translucent.
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Add the corn kernels and stir them through the butter. Pour in 100ml of water and season with a good pinch of salt. Stir well, then bring everything to a simmer. Reduce the heat slightly and cook for 3-4 minutes, stirring regularly, until the corn is bright yellow and tender.
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Meanwhile use your hands to rub a drizzle of olive oil and a sprinkle of salt and pepper into the third sweetcorn cob. Grill for 8-10 minutes, turning every few minutes, until lightly charred. Carefully cut the sweetcorn kernels from their cob.
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Add the cream to the pan, stir well to combine and remove from the heat. Ladle 1/2 of the mixture into a high-powered blender and blend until smooth. Pour the mixture back into the pan, along with the beans, and stir well to combine.
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Return the pan back over a medium heat and bring everything to a gentle simmer. Cook for a further 2-3 minutes, or until the beans have warmed through. Season to taste with salt and lots of black pepper.
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Serve the beans sprinkled with smoked paprika, the charred corn and extra spring onion. Finish with a good crack of black pepper and eat with lots of crusty bread.
Have a glut of sweetcorn to use up? Try my Charred Corn & Avocado Salad.
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