Smoked Mackerel with Butter Beans and Kale

I cooked these beans on Sunday with the intention of adding some white fish today. At the last minute, Stephen suggested we have mackerel instead and that worked out much better than I imagine the white fish would have.

The mustard in the beans cut through the oiliness of the mackerel very well and the smoky fish was complimented by the sweet leeks. The kale was leftover from Sunday and just stirred through as a bit of an after-thought but actually brought the whole thing together, adding a bitter, iron-like note which complimented all the other flavours.

Having the beans and the kale already cooked meant this was more of an assembly-job than anything else, we tend to keep smoked mackerel in the fridge anyway and there are usually beans of some variety in the freezer so I can see this becoming a regular dish. Great for lunches too.

Butter Beans with Leeks and Mustard
Serves Four

250g dried beans (or you can use tinned)
Olive oil, for cooking
2 leeks, sliced
2 cloves garlic, crushed
Olive oil, for dressing
Salt and pepper
2 tsps mustard

If you’re using dried beans, then cook these. Timings can vary but allow up to two hours and check often to make sure there is enough water in the saucepan.

While the beans are cooking, soften the leeks in some olive oil. You want them to brown a little and start to caramelise, about 25 minutes.

About five minutes before the leeks are cooked, add the garlic and cook for five minutes.

Add the leeks to the beans and stir so that everything is mixed. Add some olive oil, the mustard and season.