Tahini Butter Beans with Courgette & Kale
Serves: 2
Time: 30 minutes
Butter beans are up there with the best beans, in my opinion! And this dish really allows them to shine. Creamy, full of flavour, and super comforting, this is the perfect dish to cook when you’re low on time, but want something equally delicious and fuss-free. I paired them with rice here, but they would go just as good with some toasted sourdough bread or a baked potato.
Ingredients:
1 400g can of butter beans
2 courgettes
1-2 handfuls of kale
1 chilli pepper
1 onion diced finely
2-3 garlic cloves chopped finely
2 tablespoons of olive oil
1.5 tablespoons of tahini
Juice of a lemon
1 tablespoon of nutritional yeast
Handful of chopped fresh basil
Smoked paprika seasoning
Mixed herb seasoning
Garlic granules
1 teaspoon of balsamic vinegar
Tablespoon of pesto (optional)
Cooking Steps:
Pre-heat your oven to 200C.
Chop your courgettes into slices and drizzle with olive oil, smoked paprika, garlic granules, mixed herbs, balsamic vinegar, and toss to coat all. Place in the oven to cook for 15-20 minutes.
Meanwhile, heat a pan over a medium-high heat, and add a drizzle of olive oil. Once hot, add your onion, garlic, chilli, and a dash of smoked paprika seasoning. Cook until fragrant and the onion softens.
Next, add your butter beans (with the water from the can. No need to add further salt to the dish as the canned beans already contain salt). Then add your tahini, nutritional yeast, and half the lemon juice.
Reduce the heat and continue to cook it all together for 10-15 minutes, until the sauce starts to thicken.
In the final stages, add your kale and also your chopped courgettes from the oven. Mix it well all together over the heat and cook for a further 5 minutes or so, until the kale softens, and it is all cooked together.
Squeeze the rest of the lemon juice over it and add some chopped fresh basil. Mix it all together, serve up, and add a drizzle of pesto over the top of each portion. Enjoy!