Butter Bean ‘Cabonara’

video password: RYW [case sensitive]

From ‘5 Ingredients 10 Minutes’ Print Book page 159

This dish was inspired by the classic pasta dish with a sauce of egg yolk, parmesan and bacon. To make a slow carb version we’re serving the sauce with butter beans and replacing the parmesan with shaved brazil nuts.

Feel free to use butter beans or other beans in place of pasta in your favourite pasta recipes.

enough for 2
takes: 10 minutes
4 slices bacon, chopped
4 egg yolks
10 brazil nuts (finely grated)
2 cans butter beans (400g / 14oz) drained
1 bag baby spinach, to serve

1. Heat a medium frying pan on a high heat. Add a few tablespoons olive oil to the pan. Add bacon and cook for a few minutes until bacon is crisp.

2. Meanwhile, combine yolks and grated brazil nuts in a medium bowl. Season.

3. When the bacon is crisp, add beans to the pan and stir fry until beans are hot. Toss the hot beans and bacon into the egg mixture. Serve with spinach on the side.

Quantities for Different Serving Sizes

Easy to increase without dramatically changing the cooking time.

Prepare Ahead?

The egg sauce doesn’t reheat that well so best to make fresh. You could cook the bacon ahead of time if you wanted to.

Variations

vegetarian – skip the bacon or replace with smoked tofu, smoked almonds or sun dried tomatoes.

vegan – skip the bacon and egg. Make a sauce for the butter beans by cooking a clove of garlic in a few tablespoons of olive oil. Then add the beans and cook until hot and a little crusty. Serve with grated brazil nuts.

nut free – replace the brazil nuts with a small handful of finely grated parmesan.

fun – toss a little dried chilli in with the eggs to spice it up!

carnivores – use a chorizo or other spicy sausage in place (or as well as) the bacon. Or you could add more bacon.

carb lovers / more substantial – toss in cooked pasta.

more veg – add sun dried tomatoes or cherry toms.

paleo (grain + dairy-free) – replace butter beans with roast diced veg.

Problem Solving Guide

too bland – season with salt & pepper.

too dry – stir in a few tablespoons of extra virgin olive oil.

sauce too runny – you’re relying on the bacon and hot beans to ‘cook’ the egg for the sauce. DON’T be tempted to add it to the pan as the egg will curdle. If you’re really worried give it a little whirl in the microwave or stir in more grated nuts to thicken the sauce up.

egg white warning – also don’t be tempted to use the egg whites, I’ve tried it and the sauce ends up too watery. Save them for next time you’re making scrambled eggs, an omelette or a cheat-day pavlova.

sauce chunky -DON’T be tempted to add the sauce to the pan as the egg will cook too quickly and curdle.

Waste Avoidance Strategy

bacon – I buy mine in a cryovac pack which has a shelf life of a few weeks.Can be frozen.

eggs – will keep in th fridge for a month or so. Or use for another meal.

brazil nuts / butter beans – keep in the pantry.

baby spinach – either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks.

Serving Suggestions

Great on its own. You could dress the salad leaves with your favourite dressing if you like.

Leftover Potential

Doesn’t reheat that well with the egg. But I don’t mind eating it cold.

video password: RYW
Back to: Reclaim YOUR Waistline Overview Page

butter bean ‘cabonara’
serves 1

2 rashers (sliecs) bacon, chopped
2 egg yolks
4-5 brazil nuts, finely grated
baby spinach, to serve
1 can butter beans (400g / 14oz), drained

1. Heat a medium frying pan on a high heat.
2. Add a few tablespoons olive oil to the pan. add bacon and cook for a few minutes until bacon is crisp.
3. Meanwhile, combine yolks and grated brazil nuts in a medium bowl. Season.
4. When the bacon is crisp, add beans to the pan and stir fry until beans are hot.
5. Toss the hot beans and bacon into the egg mixture. Serve with spinach on the side.