Creamy Beans with Hot Smoked Salmon
Creamy Beans with Hot Smoked Salmon
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Servings
2-3
Cook Time
15 minutes
Ingredients
1 x 700g jar of Bold Bean Co. Queen Butter Beans with their bean stock reserved (or 2 x 400g tins of butter beans with 100ml veg stock)
250g carton mascarpone
150g baby spinach
1 lemon
150g Hot smoked salmon slices, torn into large pieces
A small bunch of fresh dill (optional)
Directions
Add the beans with 2 tablespoons of their bean stock to a pan over a low-medium heat. bubble away for a few minutes and then add the mascarpone and the spinach with a pinch of salt and stir to combine. Add a few more spoonfuls of the bean stock if it’s looking a little thick. Let the spinach wilt.
Add the zest of 1 lemon and season well with cracked black pepper. Remove from the heat and allow to stand for 30 seconds-1 minute to thicken slightly.
Serve into bowls and flake over the hot smoked salmon. Serve with lemon wedges and some fresh dill, if desired.
