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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 4.7 by 84 users.

Quick + Creamy Butter Bean Bowl

This creamy + cosy butter bean bowl is filling + DELICIOUS. It's a weeknight hero as this one comes together in just 10 minutes. There's an option to make it plant-based or something a little more creamy. 

Feeds: 2
Takes: 10 minutes
Ve
G

Ingredients

1 tbsp olive oil, plus extra for finishing

300g cherry tomatoes

2 fat garlic cloves

40g sundried tomatoes, roughly chopped

2 tbsp creme fraiche, cream cheese or vegan alternative

1 jar of Queen Butter Beans or Organic White Beans - with their bean stock

70g spinach

The juice of 1 lemon

Crusty bread, to serve (optional)

Chilli flakes (optional)

Shop The Recipe

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

Directions

1

Heat 1 tablespoon of olive in a pan over a medium-high heat. Add the tomatoes and cook they start to soften, blister and slightly char, shaking the pan every so often, and squashing a few with the back of a spoon to release their juices - about 7-8 minutes.

2

Reduce the heat to low. Add the garlic and cook for a couple of minutes until fragrant.

3

Add the cream cheese/creme fraiche and sundried tomatoes and stir to create a creamy sauce.

4

Pour in the butter beans with their liquid and stir until well combined. Stir through the spinach and cook until wilted.

5

Finish with a squeeze of lemon and season well with cracked black bean and salt to taste. Add a pinch of chilli flakes, if you like. Mop up with crusty bread.

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