Speedy Spinach & Tarragon Mushroom Beans

• servings: 3 servings
• total time: 25 minutes

Ingredients

25g butter

200g chestnut mushrooms

1 tbsp olive oil

1 onion, roughly chopped

2 garlic cloves, roughly chopped

A small bunch (roughly 10g) of fresh tarragon, leaves roughly chopped

1 jar Queen Butter Beans with their bean stock

200g spinach, or cavolo nero roughly chopped

A small bunch of fresh parsley (roughly 15g), roughly chopped

20g parmesan cheese, grated (or dairy free alternative)

The juice of ½ lemon, plus extra wedges to serve

A handful of toasted pumpkin seeds, to top (optional)

Creme fraiche or greek yogurt, to serve, or dairy free alternative (optional)

Crusty bread

Chestnut mushrooms - if you can get your hands on wild mushrooms like shiitake or girolles, these work great when in season

Tarragon - 1.5 tsp of fresh thyme or rosemary

Directions

Heat the butter in a heavy bottomed saucepan over a medium heat. Add the mushrooms and cook for 4-5 minutes until nicely browned. Remove from the pan and set aside. Doing this separately will give the mushrooms some nice colour and enhance their flavour.

Heat the olive oil in the same pan, add the onion and cook for 8-10 minutes until softened, stirring often. Add the mushrooms back to the pan with the garlic and tarragon (or thyme/rosemary) and cook for 1 minute, or until fragrant.

Add the beans with their bean stock and the spinach/cavalo nero and simmer for 3-4 minutes (cavolo nero may take longer) to warm the beans through and allow the greens to wilt.

The stew should be looking creamy and brothy. Once you’ve reached this consistency, add the parmesan, parsley and lemon juice and stir to combine. Season with salt to taste and cracked black pepper.

Serve into bowls. Top with the toasted pumpkin seeds and serve with a dollop of creme fraiche, if desired.

Nutrition

• Serving Size: 3