These creamy butter beans are so simple and delicious, and require just a few storecupboard essentials to make. This recipe is also super-adaptable, which is my favourite kind!
Although tinned beans would work, I prefer to use the best-quality jarred beans instead. I just don't find the tinned version as creamy as the jarred, and as it's an inexpensive meal I tend to push the boat out on the beans – a move I heartily recommend.
In this version, I've roasted some vine tomatoes and peppers in the oven with some fresh thyme and garlic. Then, once they're soft and sweet, I've stirred through some salty capers, black olives and a little more fresh thyme. But really, you could use any roasted veggies you like: red onions, squash, aubergine, or roasted courgettes – which, when I tried them, were out-of-this-world delicious.
I wanted to add a little crunch to this dish, so I whizzed up some sourdough and lighted toasted the crumbs in a pan with a drizzle of extra virgin olive oil, some salt, pepper, fresh thyme and nutritional yeast, and a sprinkling of lemon zest. I hope you agree it works extremely well!
This recipe makes four good portions, but you may be able to stretch it between six to eight people as a modest starter. Any leftovers make for a welcome lunch the next day, served on toasted sourdough. Delicious...
For the roasted veg
2 large peppers, deseeded and chopped into chunks
400-500g cherry tomatoes on the vine
A few sprigs of fresh thyme, plus extra for sprinkling
3 fat cloves garlic
A drizzle of light oil, such as groundnut
Salt and pepper
1 tbsp capers
¼ cup pitted black olives, roughly chopped
For the beans
2 x 660g jars butter beans
2 x organic vegetable stock pots or cubes
100ml good quality extra virgin olive oil
1 fat clove garlic
A few sprigs of fresh thyme
Good grinding of black pepper
For the sourdough crumb
1 large slice sourdough bread, toasted
1 tbsp extra virgin olive oil
Salt and pepper
1 tbsp fresh thyme leaves
2 tbsp nutritional yeast
Zest of 1 lemon
Handful of rocket
Crusty bread (optional)
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.