"Marry Me" Butter Beans

Super simple
Super simple
Super simple
Super simple
0:30 m

In need of a comforting weekend dinner? Our 'Marry Me' Butter Beans are here to steal the show and maybe some hearts! We've taken this viral recipe to new heights by giving it a plant-based makeover. Comforting and hearty - serve it up with a slice of crusty bread for the ultimate Sunday night meal! 

Start cooking ➞




For the Base

<item-todo-done>1 onion<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>2 tbsp sundried tomato oil (from the jar)<item-todo-done><item-todo-done>5 sundried tomatoes<item-todo-done><item-todo-done>100g plant-based cream<item-todo-done><item-todo-done>150ml plant-based milk<item-todo-done><item-todo-done>2 tbsp tomato paste<item-todo-done><item-todo-done>1 tbsp dried thyme<item-todo-done><item-todo-done>1 tsp chilli flakes<item-todo-done><item-todo-done>2 x 400 tins of butter beans<item-todo-done><item-todo-done>250g spinach<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>

To Serve

<item-todo-done> crusty bread<item-todo-done>

Before you start

Frying pan with high sides  | High speed blender

Prepare the vegetables

  • Peel and dice the onion
  • Peel and mince the garlic

Prepare the base

  • In a large frying pan over medium heat, heat 2 tbsp sundried tomato oil. Once warm, add the onions a big pinch of salt and cook for 8-10 minutes until soft

Whilst the vegetables are cooking

  • Combine the sundried tomatoes, cream and plant-based milk in a high speed blender and blitz until smooth and creamy

Return to the base

  • Add the minced garlic and tomato paste and cook for 1 minute before adding the dried thyme and chilli flakes. Saute until this mix is fragrant, about 2 minutes. Pour in the sun dried tomato cream and butter beans (and their liquid if using organic). Bring to the boil then simmer for 10 minutes

Finish and serve

  • Stir the spinach into the pan and allow to wilt in the heat of the stew
  • Taste and season with salt and pepper
  • Serve immediately with a big green salad
  • Leftovers will keep in the fridge for up to 3 days
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