Butter Beans + Cavolo Nero + Nduja

HUGE thanks to the legend that is Beth from @boroughchef who let us share this #beanspo on our website for all you champs to enjoy. Beth is an incredible recipe developer, content creator and one of our TOP bean champs, you can check out more of her creations here.

Feeds: 4

Ingredients

2 small white onion, diced
4 cloves garlic, finely chopped
300g cavolo nero, leaves pulled from the stalk
1 jar of Queen Butter Beans, with their bean stock
2 tbsp Nduja, or veggie nduja alternative
1 large knob of butter, or dairy-free alternative (roughly 25g)
2 tbsp lemon juice
Olive oil

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

Directions

step 1
In a saucepan on a medium heat sweat the onion and garlic in a little olive oil until it softens and becomes translucent
step 2
Add your jar of beans with all of their LOVELY bean stock + 3 tbsp of water.
step 3
Simmer the beans on a medium heat, stirring occasionally, until the beans are soft + creamy and the liquid has become thick + LUSCIOUS!
step 4
Stir in the cavolo leaves + leave them to wilt for 3-4mins
step 5
Turn of the heat, stir in the lemon, butter + season to taste, remember that Nduja is salty though!
step 6
Serve with a few blobs of Nduja