Creamy spinach and basil butter beans

Creamy spinach and basil butter beans

Ingredients

serves 2
  • •1 tbsp olive oil
  • •½ onion, finely chopped
  • •1 garlic clove, minced
  • •1 courgette, chopped
  • •1 400g can butter beans, drained and rinsed
  • •Pinch chilli flakes
  • •¼ tsp sea salt, to taste
  • •60g spinach
  • •Juice of ½ lemon
  • •2 tbsp pine nuts, toasted
  • •Ground black pepper, to taste

  • Sauce

  • •150g silken tofu
  • •100ml water
  • •30g nutritional yeast
  • •1 tsp miso paste
  • •Zest of ¼ lemon
  • •20g fresh basil

Directions

Cooking mode
  1. 1. In a large pan, heat the olive oil over medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic and courgette and cook for 5 more minutes.
  2. 2. To make the sauce, set aside a few basil leaves, then add all the sauce ingredients to a blender and blend until smooth.
  3. 3. Add the chilli flakes, salt and butter beans to the pan. Stir in the sauce and simmer for 5–10 minutes, stirring frequently, until slightly thickened. Stir in the spinach and cook over low heat until wilted. Stir in the lemon juice and remaining basil.
  4. 4. Serve topped with pine nuts and ground black pepper.
Baker Beanie Author

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