Creamy beetroot butter beans

Creamy beetroot butter beans

Ingredients

serves 2
  • •Creamy beetroot sauce (see recipe)
  • •1 400g can butter beans, drained and rinsed
  • •250ml vegetable stock
  • •100g spinach
  • •150g peas (optional)
  • •½ tbsp dill or mint leaves, chopped
  • •Pinch sea salt, to taste
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Make the beetroot sauce, reserving the lemon juice.
  2. 2. Add the butter beans and vegetable stock to the sauce. Simmer for 5–10 minutes, stirring occasionally, until thickened slightly. Add the peas and cook for a few more minutes, until heated through.
  3. 3. Stir in the salt, spinach and herbs and cook until the spinach is wilted. Remove from the heat and stir in the lemon juice.
  4. 4. Top with ground black pepper and serve with crusty bread.
Baker Beanie Author

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