
Steak and french onion beans
- Published: 22 Jan 25
- Updated: 31 Jan 25
The sweet-yet-deeply-savoury flavour of French onion soup weaves its way through creamy, plump butter beans, creating a rich base for a perfectly cooked steak. Best served with a large glass of red wine.

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Ingredients
- 30g unsalted butter
- 2 large onions, finely sliced
- 2 thyme sprigs
- 400g tin butter beans
- 2 x 180g ribeye steaks at room temperature
- Dash vegetable oil
- 4 cavolo nero leaves
Method
- Add the butter to a large heavy-based saucepan (one with a lid) over a low heat. Once melted, tip in the onions, then add the thyme and a large pinch of salt. Cover and cook, stirring occasionally, for 40 minutes.
- Take the lid off and cook for another 40-50 minutes, stirring more regularly, until the onions are a caramel-coloured sticky tangle. Try not to let the onions catch on the bottom – you can add splashes of water if this starts happening before they are properly caramelised.
- Add the beans and their liquid, then bring to a slow simmer (see Tips). Leave to bubble gently and reduce slightly.
- Meanwhile, bring a small pan of salted water to the boil and put a large (ideally cast iron) frying pan over a high heat. Season the steaks on both sides with plenty of salt and pepper then, once the pan is smoking, add a dash of oil and the steaks. Cook for about 1½ minutes on each side, depending on thickness. Leave to rest for 3-4 minutes.
- As soon as the steaks are resting, add the cavolo nero to the boiling water, cook for 3 minutes, then strain and season well. Carve the steaks and stir the resting juices into the beans. Divide the beans between plates along with the cavolo nero, then top with the steaks.
- Recipe from February 2025 Issue
Nutrition
- Calories
- 866kcals
- Fat
- 40g (21g saturated)
- Protein
- 63g
- Carbohydrates
- 51g (16g sugars)
- Fibre
- 22g
- Salt
- 0.5g
delicious. tips
Be a better cook Be patient and cook the onions low and slow until almost collapsed before adding the beans. You also need to warm the beans gently – any rapid simmering will turn them to mush instead of a velvety sauce.
Seeing as it takes a lot of time to caramelise the onions, making a large batch is a good idea. They can be used in many dishes, from soups to curries. Freeze in portions. Make a batch at the weekend, then you can make this dish in less than 15 minutes.
Why should you eat beans? They’re nutrient dense – one of the best natural sources of dietary fibre and a rich source of protein and complex carbohydrates. Growing beans is good for improving soil health and biodiversity, and reducing greenhouse gases. Plus, they’re affordable and taste great!
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