Plat
Marry Me Butter Beans
35 minPour 4Nutri-Score B€€
B
35 min
35 minMarry Me Butter Beans
ce qu’il vous faut
Ingrédients
butter beans (drained (2 cans))Épicerie500 g
onion (large, finely diced)Fruits et légumes1 morceau
garlic (cloves, minced)Fruits et légumes4 morceaux- tomato puree (about a quarter of a tube)Épicerie50 g
Italian herbs (1 tbsp)Épices1 g- coconut milk (1 can, full fat)Épicerie400 ml
- sun-dried tomatoes (finely sliced)Épicerie150 g
fresh basil (small handful, chopped)Fruits et légumes15 g
baby spinach (fresh or frozen)Fruits et légumes100 g
vegan parmesan (grated, plus extra to serve)Produits laitiers40 g
olive oil (for frying)Épicerie15 ml
salt (to taste)Épices2 g
black pepper (generous amount, to taste)Épices2 g- chilli oil (to drizzle)Épicerie15 ml
- sourdough bread (slices, to serve)Boulangerie4 morceaux
par portion
Nutrition
389kcal
- Glucides
- 33 g
- Protéines
- 11 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Poêle
Plaque de cuisson
pas à pas
Préparation
- Étape 1
Soften the onion
- Finely chop the onion.
- Fry it in olive oil over medium heat until soft.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.