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Creamy Tomato Butter Beans With Baby Spinach, Almond Gremolata & Pillowy Soft Garlic & Herb Flatbread

Creamy Tomato Butter Beans With Baby Spinach, Almond Gremolata & Pillowy Soft Garlic & Herb Flatbread

This creamy, beany stew makes the most of tomato season. Think tender butter beans simmered in a rich, creamy, slightly spicy basil and sun dried tomato sauce. At home you'll serve it with blistered cherry tomatoes, wilted baby spinach and then drizzle it all over with a tangy almond and caper gremolata. Served with a pillowy soft freshly baked flatbread to mop up all those delicious, moreish flavours. With 30g of protein and 20g of fibre, this is the perfect meal to help you hit your health and nutrition goals.

Prep time

0

Total time

10

Cooking Mode:

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Take out a small frying pan and a large saucepan or deep frying pan.

STEP 2

Add the cherry tomatoes to your small frying pan with a good drizzle of olive oil and a pinch of salt and cook on a medium heat for 4-5 mins, adding a splash or two of water if they start to dry out. They should start to split and blister, releasing some of their juices. 

STEP 3

Add the tin of butter beans with half of the liquid to your other large saucepan or deep frying pan along with the creamy tomato sauce and simmer for 4-5 mins over medium heat. Add the spinach in the last couple of minutes to wilt. Add a splash of water if you would like it to be more creamy. 

STEP 4

Meanwhile, toast the flatbreads in the oven or in a hot, dry pan on one side. Add a drizzle of olive oil and a sprinkle of salt if you like. Cut into quarters.

STEP 5

To serve, ladle the creamy tomato beans into bowls, top with the blistered cherry tomatoes and drizzle over the gremolata dressing. Serve the flatbread alongside and use them to scoop it all up. Enjoy!