Mean, Green, Beans by Soph's Plant Kitchen

Serves: 4


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

Biona Olive Oil 

Crispy kale

The aioli 

Black sesame seeds 

Red chilli 


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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