Quick + Creamy Butter Bean Bowl

• servings: 2 servings
• total time: 10 minutes

Ingredients

1 tbsp olive oil, plus extra for finishing

300g cherry tomatoes

2 fat garlic cloves

40g sundried tomatoes, roughly chopped

2 tbsp creme fraiche, cream cheese or vegan alternative

1 jar of Queen Butter Beans or Organic White Beans - with their bean stock

70g spinach

The juice of 1 lemon

Crusty bread, to serve (optional)

Chilli flakes (optional)

Directions

Heat 1 tablespoon of olive in a pan over a medium-high heat. Add the tomatoes and cook they start to soften, blister and slightly char, shaking the pan every so often, and squashing a few with the back of a spoon to release their juices - about 7-8 minutes.

Reduce the heat to low. Add the garlic and cook for a couple of minutes until fragrant.

Add the cream cheese/creme fraiche and sundried tomatoes and stir to create a creamy sauce.

Pour in the butter beans with their liquid and stir until well combined. Stir through the spinach and cook until wilted.

Finish with a squeeze of lemon and season well with cracked black bean and salt to taste. Add a pinch of chilli flakes, if you like. Mop up with crusty bread.

Nutrition

• Serving Size: 2