Butter Bean Recipes, Stews + Bean Bowls, Vegetarian -
Speedy Spinach + Tarragon Mushroom Beans
Speedy Spinach + Tarragon Mushroom Beans
Rated 5.0 stars by 1 users
Servings
3
Cook Time
25 minutes
No faff, no frills. Just simple, speedy beans you can whip up for a warming lunch or one-pot dinner. The base of the dish is pretty sturdy, so play around with whatever herbs and greens you've got lying around - we've chosen tarragon + spinach here, but parsley, rosemary, cavolo nero are all great contenders.
A dollop of creme fraiche is given as a serving suggestion - but feel free to stir this through the beans at the very end for a more creamy, indulgent dish.
Ingredients
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25g butter
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1 onion, roughly chopped
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2 garlic cloves, roughly chopped
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160g wild mushrooms, such as shitake or girolles, cleaned
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A small bunch (roughly 10g) of fresh tarragon, leaves roughly chopped
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1 jar Queen Butter Beans with their bean stock
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200g spinach or cavalo nero roughly chopped
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20g parmesan cheese, grated (or vegan alternative)
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The juice of ½ lemon, plus extra wedges to serve
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A handful of toasted pumpkin seeds, to top (optional)
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Creme fraiche or greek yogurt, to serve
Directions
Heat the butter in a heavy bottomed saucepan over a medium heat. Add the onion and cook for 8-10 minutes until softened, stirring often. Stir in the mushrooms and cook for roughly 4-5 minutes, then add the garlic and tarragon and cook for a further 2 minutes.
Add the beans with their bean stock and simmer for 2-3 minutes to warm them through. Then add the spinach or cavolo nero and allow to wilt, roughly 3-4 minutes.
The stew should be looking creamy and brothy. Once you’ve reached this consistency, add the parmesan, parsley and lemon juice and stir to combine. Season with salt to taste and cracked black pepper.
Serve into bowls. Top with the toasted pumpkin seeds and serve with a dollop of creme fraiche.
