Tuscan Bean Bowl
- Simple
- 0:25 m
- 15 ingredients
Looking for a speedy and delicious summer meal? Our Tuscan Bean Bowl is here to impress! Loaded with rich butter beans and sun dried tomatoes this dish is simmered in a sticky tomato base and finished with Oddlygood Barista Oat Drink for a creamy, light texture. Plant-based parmesan and chilli oil add the final touch. Best served with crusty sourdough bread to soak up all the goodness check out the recipe below.
Serves: 4
Ingredients
For the Base
- 3 tbsp olive oil
- 1 red onion
- 1 carrot
- 3 cloves of garlic
- 1 tsp chilli flakes
- 1 tsp paprika
- 3 sprigs of thyme
- 1 tsp dried oregano
- 150g sundried tomatoes
- 2 tbsp tomato paste
- 75g chopped kale
- 1 jar of butter beans
- 250ml - Oddlygood Barista Oat Drink
To Finish
- 50g plant-based parmesan
- 2 tbsp chilli oil
- crusty bread
Before you start
Large frying pan
Step 1
Prep the veg
- Peel and dice the onion
- Peel and dice the carrot
- Peel and slice the garlic
- Drain and roughly chop the sundried tomatoes
- Roughly chop the kale
- Pick the thyme
Ingredients
- 1 red onion
- 1 carrot
- 3 cloves of garlic
- 3 sprigs of thyme
- 150g sundried tomatoes
- 75g chopped kale
Step 2
Cook the base
- Heat a large frying pan over a medium heat with the olive oil
- Add the onion, carrot and garlic with a pinch of salt and cook until softened and lightly caramelized
- Add the chilli flakes, paprika, thyme leaves, oregano, tomato paste, sundried tomatoes and cook for a few minutes
- Stir through the the butterbeans with their juices
- Pour in the milk and bring to a simmer, reducing for 5 minutes to thicken
- Stir through the kale to wilt and taste to season with salt and pepper
Ingredients
- 3 tbsp olive oil
- 1 tsp chilli flakes
- 1 tsp paprika
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 1 jar of butter beans
- 250ml - Oddlygood Barista Oat Drink
Step 3
Finish and serve
- Grate the parmesan over the top and finish with a drizzle of chilli oil
Ingredients
- 50g plant-based parmesan
- 2 tbsp chilli oil
- crusty bread