Introduction
This delightful recipe combines wholesome ingredients that come together to create a vibrant dish perfect for any occasion. The creamy butter beans are paired with garlic, spring onions, and fresh spinach, all elevated by the zesty brightness of lemon and the rich flavor of Parmesan. Serve it on toasted sourdough bread for a satisfying meal that’s both healthy and delicious.
Detailed Ingredients with measures
– Olive oil
– 1 bunch of spring onions
– 1 clove of garlic
– 2 lemons
– 220g baby spinach
– 2 x 400g tins of butter beans
– 2 teaspoons green pesto
– 30g Parmesan cheese
– Extra virgin olive oil
– 4 slices of sourdough bread
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yield
Serves 4
This dish is not only quick to prepare but also packed with nutrition and flavor. The combination of fresh ingredients and hearty butter beans makes it a perfect choice for lunch or dinner. Enjoy the freshness and simplicity of this delightful recipe that will surely impress your family and friends.
Detailed Directions and Instructions
Step 1: Prepare the Pan
Place a large non-stick frying pan on high heat and drizzle in 1 tablespoon of olive oil.
Step 2: Chop Onions and Garlic
Trim and roughly chop the spring onions, peel and finely chop the garlic. Add both to the pan with a pinch of sea salt and black pepper. Cook for 1 minute.
Step 3: Add Lemon Zest and Spinach
Finely grate in the zest of 1 lemon, squeeze in the juice of half a lemon. Then, add the spinach and cook until wilted. You might need to work in batches if necessary.
Step 4: Chop the Mixture
Tip the mixture onto a board and finely chop it.
Step 5: Cook the Butter Beans
Return the pan to the hob, tip in the butter beans (including their juices), and bring to a boil.
Step 6: Create the Sauce
Cook for 2 minutes, or until reduced by half, using a fork to mash some of the beans to create a thick, creamy sauce.
Step 7: Combine Pesto and Spinach
Stir in the pesto along with the chopped spinach mixture, and grate in most of the Parmesan cheese.
Step 8: Final Seasoning
Squeeze in the juice of the remaining half lemon, drizzle with a little extra virgin olive oil, then taste and adjust seasoning as needed.
Step 9: Toast the Bread
Toast the slices of sourdough bread, then divide them between plates and top with the bean mixture.
Step 10: Serve
Finely grate over the remaining Parmesan, drizzle with a little extra virgin olive oil, and serve with lemon wedges for squeezing over the dish.
Notes
Storage Suggestion
The bean mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Serving Suggestion
This dish pairs well with a simple green salad for added freshness.
Lemon Adjustment
Adjust the amount of lemon juice used according to your preference for acidity.
Cook techniques
Frying
Drizzle olive oil in a hot non-stick frying pan to sauté spring onions and garlic, enhancing their flavors while ensuring they become tender.
Chopping
Roughly chop spring onions and finely chop garlic to prepare them for cooking, releasing their essential oils and flavors.
Zesting
Finely grate the outer peel of the lemon to release its aromatic oils, which add a vibrant flavor to the dish.
Juicing
Squeeze fresh lemon juice to provide acidity and brightness, balancing the richness of the other ingredients.
Wilting
Cook spinach until just wilted, preserving its vibrant color and nutritional value while reducing its volume.
Mashing
Use a fork to mash some butter beans while cooking them, creating a creamy texture that forms the base of the sauce.
Stirring
Mix pesto and the chopped spinach mixture into the butter beans, ensuring even distribution of flavors and colors.
Toasting
Toast sourdough bread to add crunch and enhance its flavor, making it the perfect vehicle for the creamy butter bean topping.
FAQ
Can I substitute butter beans with another type of bean?
Yes, you can substitute butter beans with other beans like cannellini or chickpeas for a different flavor and texture.
What can I use instead of spring onions?
You can use regular onions or shallots as an alternative, though they will have a stronger flavor.
Is it necessary to use extra virgin olive oil for drizzling?
While extra virgin olive oil enhances flavor, you can use regular olive oil if that’s what you have on hand.
Can I add protein to this dish?
Yes, you can add grilled chicken, shrimp, or tofu for additional protein and a heartier meal.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Conclusion
This vibrant dish of sautéed spring onions, garlic, and spinach mixed with creamy butter beans, topped with earthy pesto and rich Parmesan, is a delightful combination of flavors and textures. The zesty lemon adds brightness, making it a standout meal when served on toasted sourdough. Perfect for a quick lunch or light dinner, this recipe showcases the versatility of simple ingredients coming together in a harmonious way.
More recipes suggestions and combination
Spinach and Feta Stuffed Sourdough
Combine sautéed spinach with crumbled feta, garlic, and a splash of lemon juice. Stuff the mixture into sourdough bread and bake until golden and crispy.
Chickpea and Spinach Salad
Use canned chickpeas instead of butter beans, toss with baby spinach, chopped spring onions, and a lemon-olive oil dressing for a fresh salad.
Parmesan and Pesto Bruschetta
Top toasted sourdough slices with a mixture of pesto and grated Parmesan, then broil until bubbly for a quick appetizer.
Garlic Butter Bean Dip
Blend butter beans, garlic, lemon juice, and olive oil into a smooth dip. Serve with toasted sourdough for a delicious snack.
Vegetable Stir-fry with Pesto
Stir-fry a mix of your favorite vegetables with garlic and spring onions, then toss with pesto for a simple yet flavorful dish.
Lemon and Herb Butter Beans
Simmer butter beans with herbs, garlic, and a squeeze of lemon for a hearty side dish that pairs well with grilled meats.
