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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Speedy Spinach + Tarragon Mushroom Beans
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
25g butter
200g chestnut mushrooms
1 tbsp olive oil 1 onion, roughly chopped 2 garlic cloves, roughly choppedA small bunch (roughly 10g) of fresh tarragon, leaves roughly chopped
1 jar Queen Butter Beans with their bean stock
200g spinach, or cavolo nero roughly chopped
A small bunch of fresh parsley (roughly 15g), roughly chopped 20g parmesan cheese, grated (or dairy free alternative) The juice of ½ lemon, plus extra wedges to serve A handful of toasted pumpkin seeds, to top (optional) Creme fraiche or greek yogurt, to serve, or dairy free alternative (optional) Serving suggestionsCrusty bread
SubstitutionsChestnut mushrooms - if you can get your hands on wild mushrooms like shiitake or girolles, these work great when in season
Tarragon - 1.5 tsp of fresh thyme or rosemary
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Directions
Heat the butter in a heavy bottomed saucepan over a medium heat. Add the mushrooms and cook for 4-5 minutes until nicely browned. Remove from the pan and set aside. Doing this separately will give the mushrooms some nice colour and enhance their flavour.
Heat the olive oil in the same pan, add the onion and cook for 8-10 minutes until softened, stirring often. Add the mushrooms back to the pan with the garlic and tarragon (or thyme/rosemary) and cook for 1 minute, or until fragrant.
Add the beans with their bean stock and the spinach/cavalo nero and simmer for 3-4 minutes (cavolo nero may take longer) to warm the beans through and allow the greens to wilt.
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, if desired.
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