Creamy Spinach Butter Beans

Serves: 4 Prep: 10_mins Cook: 10_mins


150g frozen spinach

175g plant-based feta (plus about 25g-50g extra for the topping)

1 tbsp Biona Lemon Juice 

150ml water

2 spring onions, finely sliced

4 garlic cloves, finely sliced

2 x 400g cans of Biona Butter Beans, drained

1 tbsp cornflour, mixed with 1 tbsp water

1-2 tbsp chopped dill

1 tbsp Biona Extra Virgin Olive Oil (plus extra for drizzling)


  1. Add the spinach, plant-based feta, lemon juice and water to a blender. Blitz until smooth.

  2. Add 1 tbsp olive oil to a medium sized frying pan and place over a medium heat. Once the pan is hot, add the whites of the spring onion (keep the greens for the garnish!) and cook for 2 minutes.

  3. Add the garlic and cook for 2 minutes. Stir regularly.

  4. Pour in the spinach mixture, butter beans and cornflour mixture. Increase the heat to high and simmer until thickened, stirring constantly for about 2 minutes.

  5. Top with chopped dill, extra vegan feta, a drizzle of olive oil and the green parts of the spring onion. Serve with fresh, crusty bread. A nutritious and wholesome bowl of organic goodness!

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