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Marry Me Butter Beans
35 Min.Für 4Nutri-Score B€€
B
35 Min.
35 Min.Marry Me Butter Beans
was Sie brauchen
Zutaten
butter beans (drained (2 cans))Vorräte500 g
onion (large, finely diced)Obst & Gemüse1 Stück
garlic (cloves, minced)Obst & Gemüse4 Stücke- tomato puree (about a quarter of a tube)Vorräte50 g
Italian herbs (1 tbsp)Gewürze1 g- coconut milk (1 can, full fat)Vorräte400 ml
- sun-dried tomatoes (finely sliced)Vorräte150 g
fresh basil (small handful, chopped)Obst & Gemüse15 g
baby spinach (fresh or frozen)Obst & Gemüse100 g
vegan parmesan (grated, plus extra to serve)Milchprodukte40 g
olive oil (for frying)Vorräte15 ml
salt (to taste)Gewürze2 g
black pepper (generous amount, to taste)Gewürze2 g- chilli oil (to drizzle)Vorräte15 ml
- sourdough bread (slices, to serve)Backwaren4 Stücke
pro Portion
Nährwerte
389kcal
- Kohlenhydrate
- 33 g
- Eiweiß
- 11 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Bratpfanne
Kochfeld
Schritt für Schritt
Zubereitung
- Schritt 1
Soften the onion
- Finely chop the onion.
- Fry it in olive oil over medium heat until soft.
- Schritt 2
Add garlic and tomato puree
- Add the minced garlic and fry for another 2-3 minutes.
- Stir in the tomato puree and cook until it darkens slightly in colour.
- Season with a generous amount of black pepper and a pinch of salt.
- Schritt 3
Simmer the sauce
- Stir in the full can of coconut milk.
- Add the sliced sun-dried tomatoes and the Italian herbs.
- Leave to simmer until the sauce has reduced.
- Schritt 4
Wilt the greens
- Stir in the chopped basil and the baby spinach.
- Stir in the vegan parmesan and taste to check if it needs more salt or pepper.
- Schritt 5
Rest and serve
- Turn off the heat and let the pan stand before plating up.
- Sprinkle over more cheese and drizzle with chilli oil.
- Serve with your favourite sourdough.