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Save this one for when you need an easy store-cupboard dinner.
Velvety butter beans blended with slow-roasted garlic make the creamiest base, finished with a punchy salsa verde and served with crispy sourdough. It’s rich, herby, fresh.
Perfect for when you want something comforting but still low-effort and plant-packed
For the creamed beans:
1 large bulb garlic
2 x 400g tins or 1 x 700g jar butter beans
½ veg stock cube
100ml water
1 lemon
Salt & pepper
For the salsa verde:
Handful tarragon
Handful parsley (or any leftover herbs)
2 garlic cloves
1 tbsp Dijon mustard
2 tbsp capers
1 Lemon
1 tbsp red wine vinegar
100ml extra virgin olive oil
To serve:
Sourdough toast
How to Make It:
1️⃣ Roast the garlic – Trim the top, drizzle with oil, wrap in foil, and roast at 200°C for 25-30 mins.
2️⃣ Make the salsa verde – Finely chop the herbs, grate the garlic, then mix with mustard, capers, vinegar, lemon juice, and olive oil.
3️⃣ Blend the beans – Squeeze the roasted garlic into a food processor with half the beans and blitz until smooth.
4️⃣ Cook – Heat the creamed beans in a pan, adding stock gradually, then stir in whole beans and simmer for 3-5 mins.
5️⃣ Serve – Squeeze in lemon juice, season, then spoon onto toasted sourdough with a drizzle of salsa verde.