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Crisp and sticky kale and butter beans with balsamic vinegar

Name: Crisp and sticky kale and butter beans with balsamic vinegar
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: A glug of rapeseed oil; 2 x 400g tins drained butter beans with; 2 tbsp balsamic vinegar; 1 tbsp granulated brown sugar and salt and pepper; 150g roughly chopped kale with the beans; 2 tbsp granulated brown sugar; 2-3 tbsp more balsamic vinegar

Published: 15 Dec 20
Updated: 18 Mar 24

This hearty, textured winter side dish combines sticky balsamic kale with fluffy butter beans. It would work well as part of a big Sunday roast or simply served as it is as a healthy vegan lunch! We’ve used thick balsamic vinegar to add an extra special touch.

Did you know you can make a smooth and creamy dip out of butter beans, too? Give it a go with this recipe for a spiced butter bean and za’atar dip.

Easy
December 2016

Test kitchen approved

Serves 4
Hands-on time 10 min, oven time 15-20 min

Did you know you can make a smooth and creamy dip out of butter beans, too? Give it a go with this recipe for a spiced butter bean and za’atar dip.

Vegan recipes

Nutrition: per serving

Calories: 285kcals
Fat: 12.2g (0.9g saturated)
Protein: 8.8g
Carbohydrates: 30.3g (16.1g sugars)
Fibre: 9.2g
Salt: no salt

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Ingredients

A glug of rapeseed oil
2 x 400g tins drained butter beans with
2 tbsp balsamic vinegar
1 tbsp granulated brown sugar and salt and pepper
150g roughly chopped kale with the beans
2 tbsp granulated brown sugar
2-3 tbsp more balsamic vinegar

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Method

Heat the oven to 220°C/200°C fan/gas 7. Heat the rapeseed oil in a large roasting tin for 2-3 minutes. Add the butter beans with the first 2 tbsp balsamic vinegar, brown sugar, salt and pepper. Roast for 10-15 minutes until starting to turn crisp.
Remove the tin from the oven and toss the kale with the beans. Add an extra 2 tbsp granulated brown sugar, 2-3 tbsp more balsamic vinegar and a good glug of oil. Return to the oven and roast for a further 5 minutes until the kale turns more crisp and is a little charred. Serve straightaway.