Greens and beans
I love cooking like this, it’s easy, simple, and still delivers something incredibly delicious. Spring always feels like a slightly strange time in the kitchen, you’re right on the edge of an abundance of beautiful new produce, but it’s still cold enough to crave something comforting. You start to see those first hints of the new season creeping in, yet you’re not quite ready to look back and cook another beetroot. This dish serves to get you thinking about warmer days, bbqs and summer veg just around the corner.
Serves 2
1 400g can/jar of butter beans
1 clove garlic, minced
2 tbsp spinach pesto (see recipe below)
1/2 lemon juice
120g spinach
salt
olive oil
1 ball burrata/mozzarella
Parsley and basil, roughly torn/chopped
Handful of roasted almonds, chopped
Spinach Pesto
150g spinach, wilted
1 bunch basil
70g pine nuts, toasted (I use pumpkin seeds if need to make it nut free)
60g parmesan, sliced
2 garlic cloves, peeled
6-8 tbsp olive oil
1 tsp salt
1 tsp black pepper
Lemon juice to taste
Start but making your spinach pesto. Pop everything into a high power blender (I use a nutribullet) to create a smooth textured pesto. This is more sauce than you will need for this recipe, but it’s so good to have in the fridge to serve with chicken, pasta, salads etc.
Pour your chosen beans into a pan. If you’re using beans from a tin, add half of the water from the tin. If you’re using Bold Bean Co (best flavour), add all the juices from the jar.
Add your grated garlic and cook for 1-2 minutes with the beans. Then add 2 tbsp of the spinach pesto and cook for a further 2 minutes on a low heat.
Make your spinach by washing the spinach and transfering it straight to a pot, with a little residual water. Add olive oil and a little salt and cook until it’s just wilted. Season with lemon.
Remove the beans from the heat, season with lemon and check it if needs anymore salt and pepper.
Pour into two bowls, pile up spinach, break 1/2 ball mozzarella over each bowl, top lots of herbs and toasted almonds.