Creamy Spinach Butter Beans
Ingredients
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)
Method
Add the spinach, plant-based feta, lemon juice and water to a blender. Blitz until smooth.
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.
Add the garlic and cook for 2 minutes. Stir regularly.
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.
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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