SPICY BUTTER BUTTERBEANS
With giant croutons... big yum!
Like many of us I’m becoming more and more obsessed with beans espesh butterbeans. This is a gorgeous veggie number for a mid week meal or double up the recipe to level up any dinner party, made in 15 min its a no brainer!
Serves: 2
Total Time: 15 minutes
Ingredients:
Stale bread, chopped into 6-8 giant croutons
1 tablespoon of capers, finely chopped
8 pickled jalapeños, finely chopped
2 cloves of garlic, minced
1 tablespoon of vegan Nduja
50g of unsalted butter
Jar of butter beans
100ml of stock
Handful of dill, finely chopped
Olive oil
Salt
Method:
Preheat the oven to 180°C.
Drizzle the croutons with a little olive oil and salt, then bake for 5-10 minutes until golden and crisp.
Meanwhile, place a pan over medium heat and add a drizzle of olive oil, along with the capers and jalapeños. Fry them off for 2 minutes.
Add the minced garlic, 'nduja' paste, and half of the butter to the pan. Cook for 2 minutes.
Stir in the butter beans along with their liquid and the chicken stock. Cook down for 5 minutes.
Finish the dish by adding the remaining butter and the chopped dill. No need for extra salt as the bean liquid, capers, pickles, stock, and 'nduja' all contain salt.
Scatter the crispy croutons over the top along with some more dill and enjoy!
