---
title: One pan protein – creamy garlic butter beans
servings: 4
prep-time: 20 minutes
cook-time: 60 minutes
tags: [vegan, plant-based, one-pan, butter-beans, salsa-verde]
source: https://www.instagram.com/reel/DSQR33iDLzV/
image: https://scontent-iad3-1.cdninstagram.com/v/t51.82787-15/601231123_18547304737009554_7322288227134073086_n.jpg?stp=cmp1_dst-jpg_e35_s640x640_tt6&_nc_cat=102&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzIifQ%3D%3D&_nc_ohc=QcndVWgzKTUQ7kNvwG-GhWB&_nc_oc=AdlGiHUZlOGrxmr5854kETnvVPHvzsLmA3hpBJRAlCL5RPr9rw5ugAdWq4CAU2uyhUE&_nc_zt=23&_nc_ht=scontent-iad3-1.cdninstagram.com&_nc_gid=-ella2Y6RcmMAKdZoXHc3g&oh=00_AfmMtdo0tBr-Z0X0J8xj_z3FFncwzqEJ1xk1-N-cDZq1VA&oe=694E47C1
---

Preheat your #oven to 200°C fan. Slice the top off @garlic{1%bulb}, drizzle with @olive oil{1%tbsp}, wrap in foil and roast at 200°C fan for ~{35%minutes|40%minutes} until soft and golden. Squeeze the cloves out once cool.

In a pan, add @butter beans{700%g, liquid} (with their liquid) along with the roasted garlic, @vegetable stock cube{0.5%cube}, @water{100%ml} and a squeeze of @lemon{1%whole}. Simmer gently for ~{10%minutes|15%minutes}, stirring occasionally, until thick and creamy. Season with @salt{0.5%tsp} and @black pepper{0.25%tsp}.

Make the salsa verde by blitzing all salsa ingredients until loose, green and punchy. Add @tarragon{1%handful}, @parsley{1%handful}, @garlic{2%cloves}, @dijon mustard{1%tbsp}, @capers{2%tbsp}, @lemon{1%whole}, @red wine vinegar{1.5%tbsp}, and @olive oil{100%ml, extra virgin}.

To serve, spoon the beans onto toasted sourdough bread{4%slices, toasted} and drizzle generously with salsa verde.