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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

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Rated 4.9 by 31 users.

One-Pot Butter Bean, Spinach + Feta Orzo

BIG on flavour, low on cleanup - this is a one-pot wonder that delivers both freshness - thanks to the lemon + spinach - and heartiness - thanks to the orzo + BIG, CREAMY BUTTER BEANS. We've reduced the amount of orzo you'd regularly find in a recipe like this, and subbed in our Queen Butter Beans for that ULTRA creaminess, that will also boost the protein + fibre points. It's also ideal for making ahead, store it in tupperware, or even eat it cold as a pasta salad the next day!

Feeds: 4
Takes: 35 minutes
V

Ingredients

1 jar Queen Butter Beans – with their bean stock

2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely sliced

150g orzo

700ml veg stock

200g baby spinach

Zest + juice of 1 lemon, plus extra wedges to serve

1 tbsp crème fraîche or Greek yoghurt (optional)

200g feta cheese

30g pine nuts, for garnish (optional)

Shop The Recipe

Queen Butter Beans
Queen Butter Beans
570g / Bold Pack (6) £22.00

Directions

1

Toast the pine nuts in a dry pan over a medium heat until golden, shaking the pan occasionally, keeping watch that they don’t burn.

2

Heat two tablespoons of oil in a wide pan over a low heat and fry the onion for 8-10 minutes until soft and translucent, stirring occasionally. Add a splash of water if it starts to stick.

3

Once the onions are soft, add the garlic and cook for 1 minute until fragrant, stirring occasionally so that it doesn’t burn.

4

Add the orzo and stock. Simmer for 15 minutes, stirring occasionally, until the orzo is tender and most of the stock has been absorbed - add more water through the cook if necessary. Stir through the beans and their stock and cook for 2-3 minutes until just warmed through.

5

Stir in spinach to wilt, lemon zest + juice, and a few cracks of black pepper. Add an optional dollop of crème fraîche or yogurt if you want something a little more creamy. Roughly crumble half the feta on top, reserving the rest to serve.

6

Spoon the orzo into bowls. Finish with the remaining feta, pine nuts for crunch and a squeeze of lemon juice.

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