This dish is a great way to up your veggie intake during the week
You can serve this meal as a light supper or equally have it with brown rice or another grain, a toasted piece of sourdough, a jacket potato, roasted veggies or pan-fried greens.
Ingredients:
1 tablespoon olive oil
2 shallots, thinly sliced
2 leeks, cut into 1cm slices
4 garlic cloves, finely chopped
1 vegetable stock cube
2 × 400g tins of butter beans
4 large handfuls of spinach (about 200g), roughly chopped
Grated zest and juice of 1 lemon
Sea salt and black pepper
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For the sauce:
100ml oat milk
½ teaspoon brown rice miso paste
2 tablespoons nutritional yeast
Large handful of baby spinach (about 50g)
Method:
- Set a heavy-bottomed saucepan over a medium heat and add the olive oil. Once the oil is warm, add the shallots, leeks and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until they soften. Add the garlic and cook for a further 2 minutes, until it’s golden and fragrant.
- Next, add the stock cube and butter beans, along with the liquid from each of the tins. Bring to the boil, then cover with a lid and simmer for 10 minutes, until thickened.
- While the beans are cooking, make the sauce. Simply put the oat milk, miso, nutritional yeast and the baby spinach into a high-speed blender and blitz until perfectly smooth.
- Once the beans are ready, pour in the sauce and add the spinach, stirring until it’s wilted. Stir in the lemon juice and season to taste with salt and pepper. Scatter over the lemon zest before serving.
This recipe is from Healthy Made Simple by Ella Mills and first appeared in the print version of Irish Country Magazine
