Brindisa x Tart Heirloom Beans with halibut and smoky sauce

These Heirloom beans are a very small batch crop that require a lot of care and attention throughout the process of growing and selecting. We recommend pairing these beans with a small amount of excellent additional ingredients – no need to obscure their flavour with heavy overpowering sauces. The dried beans are available only at Brindisa Shops and for nationwide delivery.


    150g Catalan hooked white beans / Galician white faba beans

    1 head of garlic, sliced in half

    Small bunch of sage

    Small bunch rosemary

    2 bay leaves

    Red chilli

    1 shallot, peeled and chopped into quartered


    400g halibut fillets

    Finca La Barca oak smoked alioli for serving


    For the beans:

    100g, Pablo smoked panceta, chopped

    Drizzle olive oil

    1 shallot, sliced thinly

    3 cloves of garlic, chopped

    Bunch rosemary, chopped

    1 tsp dried chilli

    3 bay leaves

    ½ fennel, thinly sliced

    Pinch Brindisa saffron

    1 glass white wine

    500ml stock

    Juice 1 lemon

    Small bunch parsley, chopped


    For the smoky sauce:

    ½ jar whole piquillo peppers, chopped

    1 tsp smoked paprika

    ½ red onion, finely chopped

    1 tbsp olive oil

    1 red chili, finely chopped

    1 small garlic clove, crushed

    1 tbsp Valdespino sherry vinegar

    Salt and pepper


For the beans:

Place the dried beans in a bowl and cover with cold water, leave to soak overnight or for at least 8 hours. Drain.

Place the beans in a pan and add the head of garlic, sage, rosemary, bay, chilli and shallot. Cover with water and bring to a simmer, simmer for about 40 minutes or until the beans are cooked. Drain and discard the seasonings.


Heat a little oil in a pan and add the smoked pancetta, fry till starting to crisp then reduce the heat slightly and add the shallot, garlic and rosemary and sizzle for a few minutes. Add the fennel, bay and chilli and sauté for about 5 minutes then add the white wine and stock. Add the beans to the mixture and sprinkle in a pinch of saffron. Simmer for about 10 minutes and add the lemon and parsley and season.


For the smoky sauce:

Mix all the ingredients together


For the fish:

Cut the halibut fillet into 4 if your fishmonger has not already done this. Season with salt and pepper.

Drizzle olive oil onto a pan and sear the halibut for 3 – 4 minutes on each side till cooked.


For serving:

Spoon the beans onto a plate, place a halibut fillet on top drizzle over the red pepper salsa and finish with a dollop of the aioli and a wedge of lemon.

Serve with our rocket and artichoke salad and a glass of chilled white wine.