31 Jul Creamy Herb Butterbeans

A comforting and wholesome recipe that’s perfect for any day – our Creamy Herb Butter Beans with Fresh Bread. Packed with plant-based goodness, this dish is delicious and nourishing. Shop what you need at FtN and let’s get cooking!

INGREDIENTS:

For the Beans:
2 cups Butterbeans, soaked overnight and boiled for 2 hours or tinned (Save the liquid)
1 cup Butterbean liquid
3 Tbsp Olive oil
3 Leeks, diced
2 Large Cloves Garlic, crushed
½ tsp Ground Cumin
½ tsp Ground Coriander
1 cup Baby spinach, chopped
¼ cup Basil, dill, and parsley, chopped
1 Tbsp Zaatar for topping

For the Cashew Cream:
1 cup Raw Cashew Nuts, Soaked overnight
3 Tbsp Nutritional Yeast
3 Tbsp Lemon Juice
½ tsp Salt
¼ tsp Black Pepper
80ml Water

METHOD:

1. Heat a large pan over medium heat, drizzle in the olive and add in the diced leeks and garlic. Sauté for a few minutes, then turn the heat down and sweat the leeks for 15 minutes until they are completely soft.
2. To make the cashew sauce, add all the ingredients to a blender and blend on high until completely smooth.
3. Add the butter beans, their liquid, and the cashew cream to the pan, along with the cumin and coriander. Cook over medium heat, stirring until the sauce thickens.
4. Add the baby spinach and herbs to the pan and cook them slowly until they wilt. Taste the mix and add salt and pepper. 
5. Serve with a sprinkle of za’atar on top and fresh bread.

And voilà! Your delicious meal is ready.