ON INSTAGRAM
Follow Yamba Fair on Instagram for the latest news, events, announcements and information from our retailers and Centre Management.
Prepare for your mind to be blown ๐คฏ these 3 recipes will prove JUST how tasty butter beans can be โ๏ธ๐ Grab your ingredients from Coles #YambaFair and get cooking!
Vodka sauce butter beans
Serves 4 Prep 10 mins Cook 10 mins
2 tbs olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 tsp dried chilli flakes (optional)
โ
cup (95g) tomato paste
1 tbs vodka (optional)
1 tbs thickened cream
2 x 420g cans Coles Butter Beans, rised, drained
Finely grated parmesan, to serve
1. Heat oil in a large frying pan over medium heat. Add the onion and garlic and cook for 3 mins or until the onion softens. Add the chilli flakes, if using, and tomato paste and cook, stirring, for 3 mins or until the mixture caramelises slightly.
2. Stir in the vodka, if using, cream and ยฝ cup (125ml) water and bring to a simmer. Add the beans and cook for 3 mins or until the sauce thickens slightly and the beans are heated through.
3. Sprinkle with parmesan and season to serve.
Roasted butter beans
Serves 4 Prep 10 mins Cook 20 mins
โ
cup (80ml) extra virgin olive oil
420g can Coles Butter Beans, rinsed, drained
1 red onion, cut into thin wedges
2 garlic cloves, thinly sliced
3 rosemary sprigs, leaves picked
1. Preheat oven to 200ยฐC. Pour oil onto a large rimmed baking tray. Bake for 5 mins or until oil is heated through.
2. Use paper towel to pat the beans dry. Carefully add the beans, onion, garlic and rosemary to the tray with the oil and toss to coat. Roast for 15 mins or until the onion softens and beans are golden.
Easy butter bean salad
Serves 2 Prep 10 mins
420g Can Coles Butter Beans, rinsed, drained
ยฝ x 250g pkt cherry tomatoes, quartered
2 spring onions, thinly sliced
โ
cup chopped flat-leaf parsley
2 tbs shredded basil
ยผ cup (60ml) olive oil
1 lemon, juiced
1 garlic clove, crushed
ยฝ tsp dried chilli flakes (optional)
1. Combine the beans, tomato, onion, parsley and basil in a medium bowl.
2. Place the oil, lemon juice, garlic and chilli, if using, in a screw-topped jar. Shake to combine.
3. Drizzle dressing over the bean mixture and gently toss to combine. Season to serve.
This Mushroom, pumpkin and spinach risotto a hearty, family favourite ๐
Shop your ingredients at Coles #YambaFair and see the full recipe below!
Serves 4 Prep time 15 mins Cook time 40 mins
500g butternut pumpkin, peeled, cut into 2cm pieces
1 tbs olive oil
4 cups (1L) vegetable stock
200g Swiss brown mushrooms, thinly sliced
1 brown onion, finely chopped
2 garlic cloves, crushed
1 cup (200g) arborio rice
1/2 cup (125ml) white wine
60g pkt Coles Australian Baby Spinach
1/2 cup (40g) finely grated parmesan
1/4 cup (40g) pine nuts, toasted
100g mascarpone
50g blue cheese, crumbled
Baby spinach leaves, extra, to serve
1. Preheat oven to 180ยฐC. Line a baking tray with baking paper. Place the pumpkin on the tray and drizzle with 1 tsp of the oil. Toss to combine. Bake for 20 mins or until tender.
2. Meanwhile, bring stock to the boil in a saucepan over medium heat. Reduce heat to low and keep at a gentle simmer.
3. Heat half the remaining oil in a large saucepan over high heat. Add the mushroom and cook, stirring, for 5 mins or until lightly browned and tender. Transfer to a bowl.
4. Add the remaining oil to the pan. Add the onion and garlic. Cook, stirring, for 5 mins or until onion softens. Add the rice and cook, stirring, for 2 mins or until the grains of rice appear glassy. Add the wine and cook, stirring constantly, for 2-3 mins or until the wine has been absorbed. Add 1/2 cup (125ml) of the simmering stock to the rice mixture and stir constantly with a wooden spoon until the liquid is completely absorbed before adding more. Continue adding 1/2-cupfuls of stock for 20 mins or until the rice is tender yet firm to the bite and risotto is creamy.
5. Add the mushroom, pumpkin, spinach, parmesan and half the pine nuts to the risotto. Stir to combine.
6. Combine the mascarpone and blue cheese in a small bowl. Divide the risotto among serving bowls. Spoon over the mascarpone mixture and sprinkle with remaining pine nuts and extra spinach.
