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Creamed Butter Beans with Roasted Tenderstem Broccoli
An Incredible side, or winning mid-week dinner for 2.
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Creamed Butter Beans with Roasted Tenderstem Broccoli
Rated 4.1 stars by 13 users
An Incredible side, or winning mid-week dinner for 2.
Ingredients
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2 tbsps extra virgin olive oil, plus extra for drizzling
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1 x 400g bunch tenderstem or purple sprouting broccoli, woody ends removed
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2 garlic clove, finely sliced
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2 bay leaves
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1 jar of Queen Butter Beans - with their bean stock
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30g parmesan (or vegan alternative)
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Juice and zest of 1 lemon
Directions
Preheat the oven to 220°C.
Drizzle over enough oil to coat the broccoli, season with salt + pepper and arrange in a single layer on a baking sheet, so there is no overlap. Roast the broccoli in the oven for 15 - 18 minutes, until tender and slightly charred.
While the broccoli is roasting, heat 2 tablespoons of oil in a saucepan and when it shimmers, add the garlic and fry for a minute until fragrant.
Stir in the bay leaves and butter beans with all of their stock (or tinned beans with veg stock). Cook for 8-10 minutes, crushing the beans with the back of a wooden spoon and stirring, until they're smooth. Remove from the heat and season with lemon juice, salt and pepper to taste.
Remove the bay leaves from the beans. Spoon the creamed beans into a warm bowl, top with the crisp roasted broccoli and grate over the parmesan and lemon zest. Drizzle over some more olive oil before serving immediately.
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