A dreamy creamy bowl of beans packed with seasonal summer greens. Leeks are softened down, with added spinach and asparagus. Simply add a spoon of cream cheese to the mix to give a velvety creamy finish and finish with a crunchy lemony breadcrumb topping and zest basil pesto.
Serves 4
INGREDIENTS
For the pangrattato:
2 slices of sourdough bread 1 lemon
For the beans:
2 tbsp olive oil
1 leek
2 cloves of garlic
1 tsp dried thyme
1 tsp dried oregano
1/4 tsp chilli flakes
1 bunch asparagus, roughly chopped
100g baby spinach
1 700g jar butterbeans (or 2x 400g cans), drained
100g plant based cream cheese
For the pesto:
25g basil
75ml olive oil
25g pine nuts
2 tbsp nutritional yeast
METHOD
Heat the oven to 180C fan. Tear the sourdough into small pieces and place on a baking tray. Drizzle with olive oil, season and zest over the lemon. Bake for 10 minutes until golden and crispy.
Heat a large frying pan over a medium heat with the olive oil. Add the leek and cook until softened but still holding its colour. Add the garlic, dried herbs and chilli frying for 2 minutes. Stir through the asparagus, spinach and butterbeans. Add 100ml of water and bring to a simmer, cover with a lid and steam for 5-7 minutes until the asparagus is cooked through. Stir through the cream cheese, juice of the lemon and taste to season.
To make the pesto, add everything to a blender or small bowl of a food processor and blend until smooth. Drizzle over the beans to serve with the pangrattato.
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