Mean, Green, Beans by Soph's Plant Kitchen
Ingredients
For the beans:
Olive oil, salt
½ a white onion, finely chopped
5 cloves garlic, minced, divided
700g Biona Butterbeans, top part of the liquid poured out, the rest used
200g kale, 150g blanched, 50g roasted
50g cashew nuts, soaked in boiling water for 10 minutes
2 tbsp nooch
Juice of one lemon
For the chickpea aioli:
240g Biona Chickpeas, drained and rinsed
1 tbsp dijon or wholegrain mustard
Juice of half a lemon
2 cloves garlic
50ml Biona Olive Oil
Splash of water for blending consistency
Pinch of salt
To serve:
Roasted broccoli
Crispy kale
The aioli
Black sesame seeds
Red chilli
Method
1. Preheat oven to 180 celsius, fan setting
2. Chop broccoli, add oil, salt and pop on to roast until slightly browning at the edges.
3. De-stem the kale, blanch (pop them in boiling water for 2 mins, then cold ice water for 1 min) then add to a blender with the soaked cashews, nooch, ½ tsp salt, 2 of the minced garlic cloves and the juice of one lemon. Blend until smooth, season to taste.
4. Blend all the aioli ingredients together. Put the remaining 50g (small handful) of kale on to roast at 180 c in a little olive oil and salt, for 10-12 mins.
5. Caramelise the onion on a medium heat with a pinch of salt for 10 mins. Add the rest of the minced garlic and fry for a further 3 mins. Add the butter beans, pouring a little of their liquid out the top of the can first. Taste for seasoning, I usually add half a stock cube or a tsp of vegetable bouillon powder.
6. Add the green mixture and bubble for 2 mins, then take off the heat, add the kale and broccoli in a half crescent, then dot over the aioli, chilli and sesame.
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