Creamy Nduja Butter Beans

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Packed with protein, loaded with plant goodness, and bursting with bold flavour, they’re the easiest way to bring epic plant-based energy to your dinner table.

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Serves: 4

Ingredients

For the beans

2 tbsp olive oil (or oil from the jar of sun dried tomatoes)
2 banana shallots
2 cloves garlic
4 sun dried tomatoes (from a jar)
½ the Nduja paste (recipe below)
1 400g tin polpa tomatoes
2 400g tins butter beans
25g Nooch
50g baby spinach
1 lemon
1 250ml carton oat cream

For the Nduja paste

2 tbsp olive oil
2 tbsp plant based butter
6 plant based sausages
2 tsp sweet paprika
1 tsp fennel seeds
½ tbsp red wine vinegar
100g jarred Calabrian chilli peppers
Salt and pepper to taste

To serve

Toasted pine nuts
Lemon wedges
Fresh parsley or basil
Grilled sourdough toast

Before you start

Deep frying pan | Food processor

Step 1

Prepare the Nduja

Heat the olive oil and butter in the frying pan over a medium heat
Crumble the sausages into the pan (the pieces should be no more than 1cm in size) and fry for 4-5 minutes until well caramelised
Add the sweet paprika and fennel seeds to the pan and stir for 2 minutes
Add the red wine vinegar and simmer for 30 seconds
Add the Calabrian chilli peppers and stir for 2 minutes to combine
Taste and season to taste with salt and plenty of pepper
Take the pan off the heat and leave to cool for a few minutes
Transfer the contents of the pan to a food processor, blitz into a textured paste and set to one side

Ingredients

2 tbsp olive oil (or oil from the jar of sun dried tomatoes)
2 banana shallots
2 cloves garlic
4 sun dried tomatoes (from a jar)
½ the Nduja paste (recipe below)
1 400g tin polpa tomatoes
2 400g tins butter beans
25g Nooch
50g baby spinach
1 lemon
1 250ml carton oat cream
2 tbsp olive oil
2 tbsp plant based butter
6 plant based sausages
2 tsp sweet paprika
1 tsp fennel seeds
½ tbsp red wine vinegar
100g jarred Calabrian chilli peppers
Salt and pepper to taste

Step 2

Prepare the dish

Finely chop banana shallots
Finely slice the sun dried tomatoes
Peel and grate the garlic
Heat the oil in the frying pan, add the shallots and a small pinch of salt and fry for 2-3 minutes
Add the garlic and sun dried tomatoes and garlic and fry for 1-2 minutes
Add the Nduja paste and stir for 1 minute
Add the tomatoes and butter beans to the pan, stir to combine and simmer for 5 minutes, stirring occasionally
Pour 200ml of oat cream into the pan, stir to combine and simmer for 2 minutes
Squeeze over the lemon juice
Taste and season to perfection with salt and pepper

Ingredients

2 tbsp olive oil (or oil from the jar of sun dried tomatoes)
2 banana shallots
2 cloves garlic
4 sun dried tomatoes (from a jar)
½ the Nduja paste (recipe below)
1 400g tin polpa tomatoes
2 400g tins butter beans
25g Nooch
50g baby spinach
1 lemon
1 250ml carton oat cream
2 tbsp olive oil
2 tbsp plant based butter
6 plant based sausages
2 tsp sweet paprika
1 tsp fennel seeds
½ tbsp red wine vinegar
100g jarred Calabrian chilli peppers
Salt and pepper to taste

Step 3

Time to serve

Swirl the remaining oat cream and a little olive oil over the top of the dish
Sprinkle over some toasted pine nuts
Season with salt and pepper, garnish with parsley or basil and lemon and serve immediately with freshly buttered sourdough toast

Ingredients

2 tbsp olive oil (or oil from the jar of sun dried tomatoes)
2 banana shallots
2 cloves garlic
4 sun dried tomatoes (from a jar)
½ the Nduja paste (recipe below)
1 400g tin polpa tomatoes
2 400g tins butter beans
25g Nooch
50g baby spinach
1 lemon
1 250ml carton oat cream
2 tbsp olive oil
2 tbsp plant based butter
6 plant based sausages
2 tsp sweet paprika
1 tsp fennel seeds
½ tbsp red wine vinegar
100g jarred Calabrian chilli peppers
Salt and pepper to taste

Say hello to BOSH! Ready Meals now at Tesco.

Packed with protein, loaded with plant goodness, and bursting with bold flavour, they’re the easiest way to bring epic plant-based energy to your dinner table.

Shop Now