PURPLE SPROUTING BROCCOLI & TAHINI BEANS WITH CRISPY CHILLI & SHALLOTS
Purple sprouting broccoli, or as I like to call it 'PSB', is only in season from the end of February until the end of April. I like to eat it as much as I can during its short season, and this spicy, creamy, beany number is an ideal way to do just that.
Ingredients
- 250 g purple sprouting broccoli
- extra virgin olive oil
- 4 garlic cloves
- 700 g jar cannellini beans
- 100 ml vegetable stock
- 4 tbsp tahini
- juice of 1/2 lemon
- 1 shallot finely sliced
- 1 red chilli finely sliced
- salt & freshly ground black pepper
- to serve: sesame seeds, crusty bread
Instructions
-
Preheat the oven to 160°c (fan assisted)/350°f/gas 4.
-
Combine the broccoli, a glug of olive oil and a good pinch of salt and black pepper on a baking tray. Use your hands to give everything a good mix, then roast for 18-22 minutes, or until the broccoli is tender all the way through and crisp on the edges.
-
Heat a good glug of olive oil in a large pan set over a medium heat. Once hot, add the garlic and fry for a minute or so, just to soften. Add the beans, with their liquid, vegetable stock and a pinch of salt, and stir well to combine. Bring the pan to a gentle simmer, then lower the heat to low and cook for 5-6 minutes, or until the beans are ultra tender.
-
Add the tahini and lemon juice to the pan and stir it through the beans. Taste and adjust the seasoning, if needed, then remove the pan from the heat.
-
Meanwhile, to make the finishing oil, heat 1cm of olive oil in a small pan over a medium heat. Once hot, add the sliced shallot and chilli and cook for 2-3 minutes, or until the shallot is lightly golden and crisp. Carefully remove the pan from the heat.
-
To serve, arrange the roasted broccoli on top of the tahini beans, then spoon over the crispy shallots and chilli. Finish with a sprinkling of sesame seeds and a good crack of black pepper, and serve with lots of crusty bread.
Love beany recipes like this Purple Sprouting Broccoli & Tahini Beans? Try my Butter Bean Cacciatore Next!
This is a bit different than what I normally make —but I’m so glad I tried it. It was just delicious!! Of course everything is better with a nice crusty bread…but this is good enough to just eat with a spoon! Thanks, Georgie!
Thank you so much for letting me know – this is one of my favourite quick dinners to make. So glad you liked it!
G x
Yes, it truly is delicious and I’ve added my own twist to it . Thanks for sharing!
Glad you enjoyed it!!
G x
I’m about to make this for the second time coz it was so good! This will become a midweek staple I think coz it’s so easy as well! At least as long as beautiful purple brocoli is around!
This is one of my faves and so quick too – it’s got so much flavour!!
G x
Really enjoyed this. Had some farm shop psb looking for inspiration and this was just right. Had to swap in butter beans because we had no canellini, but that worked just fine. Thank you so much for sharing.
Butter beans are great for this too – so glad you enjoyed it!
G x