Borlotti beans with roasted pear, walnuts and blue cheese

Borlotti beans with roasted pear, walnuts and blue cheese

By
From
Cut the Carbs!
Serves
2

To me, borlotti beans are the strong, silent member of the pulse clan. Faintly brown and meekly nutty, they need to marry with some stronger flavours before they really begin to shine. This simple tray bake calls on the flavours you’d find on a good cheese board and throws them together. Red onion and burnished pear provide plump sweetness. There’s the crumble of toasted almonds. And then there are small nuggets of blue cheese. I prefer Saint Agur, a not too assertive blue from the Auvergne region of France, though feel free to experiment with whichever type you prefer. This is a dish that pairs nicely with cooked chicken thighs as a warm salad, or if you’re feeling jolly, double or triple it and serve it alongside a roast turkey.

Ingredients

Quantity Ingredient
2 tablespoons extra virgin olive oil
1 x 400g tin of borlotti beans, rinsed
1 red onion, peeled and cut into eighths
handful walnuts
2 medium pears, cored and cut into eighths
2 handfuls green leaves, (eg rocket, baby spinach, watercress)
40g blue cheese
1/2 lemon, juiced

Method

  1. Preheat the oven to 160˚C.
  2. Drizzle half the olive oil into a baking dish and scatter the borlotti beans over it.
  3. Top with the onion, walnuts and three-quarters of the pear wedges. Drizzle with the remaining olive oil.
  4. Bake in the preheated oven for about 1 hour, or until the onion pieces are soft, the walnuts toasted and the pear softened.
  5. Combine all the contents of the baking dish with the green leaves. Shave the remaining pieces of pear into ribbons using a vegetable peeler and scatter over the top. Crumble in the blue cheese and dress with a little lemon juice just before serving.
Tags:
healthy
low carb
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