15 Minute Creamy Vegan Butter Bean Bowl

Serves: 2 Prep: 5_mins Cook: 10_mins


2 x 400g cans Biona Butter Beans, drained

1 x 400g can Biona Coconut Milk

300g cherry tomatoes

2-3 garlic cloves, finely sliced

70g spinach

2 tsp Biona Extra Virgin Olive Oil

1 tsp chilli flakes, to serve

A drizzle of Biona Lemon Juice, to serve

2 slices toasted sourdough, to serve


  1. Heat a saucepan over a medium-low heat with 1 tsp olive oil. Add the garlic and cook for 2 minutes, until just starting to become fragrant and translucent.

  2. Add the butter beans to the pan with the tomatoes and reduce the heat to low. Stir for a few minutes until the tomatoes are starting to soften. Squash the tomatoes with the back of a spoon so that they release their juices.

  3. Add the coconut milk, increase the heat until it’s bubbling and then reduce to a simmer and leave to thicken for 5 minutes, stirring occasionally. 

  4. Add the spinach and cook for a further minute. Once the spinach has wilted, serve with the slices of toasted sourdough. Top with a drizzle of lemon juice, 1 tsp olive oil and chilli flakes. A hearty and comforting 15 minute meal!

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