Creamy lemon and herb white beans

Creamy lemon and herb white beans

Ingredients

serves 4
  • •1 tbsp olive oil
  • •1 onion, finely chopped
  • •2 garlic cloves, minced
  • •1 400g can butter beans, drained and rinsed
  • •1 400g can cannellini beans, drained and rinsed
  • •3 tbsp nutritional yeast
  • •300ml vegetable stock
  • •200ml soya milk
  • •5 tbsp fresh parsley, chopped
  • •3 tbsp fresh dill, chopped
  • •½ tsp sea salt
  • •Ground black pepper, to taste
  • •Juice of 1 lemon
  • •Zest of ½ lemon
  • •¼ tsp chilli powder

Directions

Cooking mode
  1. 1. Heat the olive oil in a large pan over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic and cook for a few more minutes. Stir in the beans.
  2. 2. Add the vegetable stock, dill and 3 tbsp of the parsley. Simmer for 5 minutes, then add the nutritional yeast and soya milk. Stir for a few minutes over a medium-low heat.
  3. 3. Season with the salt and pepper, then add the lemon juice. Add the remaining 2 tbsp of chopped parsley and mix well. Season to taste.
  4. 4. Top with lemon zest and a sprinkle of chilli powder.
Baker Beanie Author

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