Butter Beans in a Cavolo Nero Sauce
Butter Beans in a Garlic, Parmesan + Cavalo Nero Sauce
A large bunch of cavalo nero or kale, tough stems removed
4 tablespoons of olive oil
1 large garlic clove, crushed
50g of parmesan, plus extra to serve
A small bunch of basil (roughly 10g)
1 x 700g jar of Bold Bean Co Queen Butter Beans (or 2 x 400g tins), with half of their bean stock
Toasted pine nuts or walnuts
Cook the cavlo nero in a pan of boiling, salted water for 5 minutes or until softened.
Heat 3 tbsp of olive oil in a pan and cook the garlic for 1-2 minutes until fragrant and looking golden.
To a blender, add the cavolo nero with a ladleful of it’s water, the garlic with it’s oil, basil and parmesan and blend until you reach a vibrant green, creamy sauce.
Add the butter beans to the same pan you cooked the garlic in and gently warm through for 2-3 minutes.
Tip the green sauce into the butter beans and stir to combine. Add the juice of one lemon plus half its zest. Add a good pinch of salt and black pepper.
Serve the green beans into bowls and finish with extra parmesan and a drizzle of olive oil. Plus some toasted pine nuts or walnuts for crunch, if you like.