This is dish is so simple it is almost ridiculous! It works well cooked in a domestic kitchen and even better when cooked over charcoal. The original recipe comes from our regular vegetable supplier Boxxfresh. We have just added the odd tweak to this already excellent recipe. The first of these was the addition of 4 large mushrooms that had been quartered. The only other differences were the addition of some mixed Italian herbs and the use of a little smoked paprika instead of black pepper.
This dish works especially well with the long banana shallots peeled and divided into separate bulbs (if they will) or cut lengthways into relatively wide slices. These go together beautifully with the roughly chopped garlic cloves. You will need 8 good sized shallots and 3 garlic cloves. We were cooking on the Big Green Egg set up for a direct cook initially at around 160C. The pan was put over the heat and the oil warmed in the casserole. Once the oil was warm the mushrooms were added for a couple of minutes. They were then joined by the garlic and shallots and sautéed for 4-5 minutes until they started to take on just a little colour. They needed an occasional stir to make sure they didn’t stick.
At this point we added a small oak chunk to the charcoal, just to push the smoky edge of the dish. The platesetter was introduced and the rest of the cook completed indirectly. The tinned tomatoes and half a tin of water together with the butterbeans, herbs and tomato puree were added, seasoned and stirred through. The casserole was brought to a slow simmer and left to cook for around 45-60 minutes. And that is it!!
Simply serve with some crusty bread or as we did here some finely chopped Pak Choi dressed with olive oil and a little wine vinegar
Any unused casserole will keep in the fridge for a couple of days – and could probably be frozen but we had not tried that yet. It is a great dish as it is – but also works wonderfully with fish!
– so watch this space!!
Shallot, Mushroom and Butterbean Casserole
A perfect combination of shallots, tomatoes and Butterbeans !
- 4 large mushrooms, quartered.
- 8 banana shallots
- 3 garlic cloves.
- 2 tbsp olive oil
- 2 tins of tomatoes
- 0.5 tin of water
- 2 tins of butterbeans, drained and rinsed
- 1 tbsp of tomato puree
- Sea salt
- Some mixed Italian herbs
- Smoked paprika
- Step 1 Set up the BGE for direct cooking at around 160C.
- Step 2 Quarter the large mushrooms and peel the shallots. Divide into separate bulbs (if they will) or cut lengthways into relatively wide slices. Roughly chop the garlic cloves.
- Step 3 Put the casserole dish in the EGG and warm the oil. Add the mushrooms and sauté for a couple of minutes. Add the garlic and shallots and sauté for a further 4-5 minutes until they started to take on just a little colour. Make sure they don’t stick.
- Step 4 Add a small wood chunk to the fire and put the the platesetter in place for indirect cooking. Add the tinned tomatoes and half a tin of water together with the butterbeans and tomato puree. Season with the salt and smoked paprika and add the herbs.
- Step 5 Bring up to a slow simmering, and leave to cook for around 45-60 minutes.
- Step 6 Simply serve with some crusty bread or as we did here some finely chopped Pak Choi dressed with olive oil and a little wine vinegar