Green Goddess Butterbeans

I am constantly on the hunt for new ways to eat beans, they’re an incredible source of plant protein and fibre, plus they’re cheap and incredibly versatile. I’ve seen variations of these Green Goddess Butterbeans over on social media and knew I needed to put my own spin on them! This dish is absolutely packed with goodness, scoop up with plenty of toasted sourdough, extra virgin olive oil and flaky salt.

Green Goddess Butterbeans

Georgina Burgess

I am constantly on the hunt for new ways to eat beans, they're an incredible source of plant protein and fibre, plus they're cheap and incredibly versatile. I've seen variations of these green goddess butterbeans over social media and knew I needed to put my own spin on them! This dish is absolutely packed with goodness, scoop up with plenty of toasted sourdough, extra virgin olive oil and flaky salt.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Dinner, Main Course

Servings 4 people

Ingredients

  

• 1 tbsp olive oil
• 1 onion diced
• 3 cloves garlic minced
• 1/2 courgette diced
• 150 g baby spinach
• 150 g silken tofu
• 80 g cashews soaked in boiled water for 10 minutes
• 1 clove garlic optional
• 3 tbsp nutritional yeast
• 1 small lemon juiced
• 2 400g tins butterbeans drained

Instructions

 

• Add the oil to a pan and saute the onion for a few minutes, then add the minced garlic and diced courgette with a pinch of salt and cook for a few more minutes until softened. Set aside to cool down while you blanch the spinach.
• Blanch the spinach by adding it to a large pot and pouring over boiled water and leaving for 1 minute. Remove the spinach and plunge into an ice bath.
• Add the blanched spinach to a blender along with the sauteed onion, garlic and courgettes, silken tofu, soaked cashews, lemon juice, nutritional yeast, salt and optional clove of garlic (this just adds an extra kick of garlic, you can omit this if you'd prefer). Blend until smooth.
• Pour into a large pot along with the butterbeans and heat through over a low-medium heat for a few minutes, stirring often, until the sauce has thickened slightly. Serve with natural yoghurt, extra virgin olive oil, more fresh basil and scoop up with toasted sourdough.