Creamy White Beans and Mushrooms

 

I do not normally like cooking my steak rumps and sirloins on the stove/oven. I personally feel that a braai does the meat far more justice. Some time ago hubby bought me a griddle pan and I can't believe how the flavours of food can change. This weekend was the perfect chance for me to experiment. I marinated the meat in lemon juice, some fresh thyme and sage and added a dash of balsamic vinegar. Let it marinade for almost a full day, you can keep it over night if you like. 

I griddled the steak for about a max of 8 minutes on each side for Medium. Don't forget to allow your meat to rest. Important to take it completely off the heat. Season with salt and pepper. 

I saw this recipe in one of my cookbooks called "Cook with Jamie" I thought it would be something different for a change plus it was cold and rainy - Comfort Food was the call for the evening. 

In the original recipe it called for Leeks, however for some weird and wacky reason I could not find any leeks or good quality leeks. I hate wilted and have rotten vegetables. They must be firm and bright in colour. I used onions instead - I still think leaks would have been better (so if you can find leaks please use them ) but in the end it worked out really well.

The addition of mushrooms and bacon takes this recipe to a whole new level with awesome flavour and definitely comfort. Perfect to go on a cold and raining evening. I actually even think this would be nice on toast.

So as promised here is the recipe: (This is a perfect serving for two people)

INGREDIENTS:

2 Large Onions or 2 Large Leeks

+- handful of Bacon 

1 X 410 g Tin of Butter Beans 

125g of mushrooms

Handful of fresh Thyme

Handful of fresh Parsely

125ml of White Wine

Seasoning - Salt and Pepper

Good Tablespoon of Creme Fraiche

Knob of butter

METHOD:

I don't know why but I love cooking with butter, not only does it add flavours to your dish but when it comes to Sauteing onions butter is the best option in my opinion.

Add your butter to your frying pan.While you waiting for the butter to start sizzling. Peel and chop your onions length-ways (almost like half ring shape). 

Add your onions and saute them for a while until they are translucent and soft. You don't want them to go to caramelized.  

Add your handful of bacon. You want to have a hint of bacon just to add some flavour. Bacon in this dish is a flavour enhancer and not the star of this dish. (Sorry bacon maybe next time). While the bacon and onions are cooking slice your mushrooms.

Add your thyme and mushrooms to the pan and saute for about another 3-5 min. 

Now add your wine, and bring to a boil. 

Add the butter beans that has been drained and rinsed. 

Add a splash of water just enough to just cover your beans.

Turn the heat down and allow to simmer for about 5-10min until nice and creamy.  

When you are about 5 min from serving add a good dollop of creme friache and stir in your finely chopped parsley. 

Taste - Season with salt and pepper.

 

Close the lid and keep warm until you have are ready to serve.

 

(If you are counting the calories you may use olive oil instead of butter and low fat plain yoghurt.)