One pan protein – creamy garlic butter beans

🥘 Ingredients

• garlic 1 bulb
• olive oil 1 tbsp
• butter beans 700 g, liquid
• vegetable stock cube ½ cube
• water 100 ml
• lemon 1 whole
• salt ½ tsp
• black pepper ¼ tsp
• tarragon 1 handful
• parsley 1 handful
• garlic 2 cloves
• dijon mustard 1 tbsp
• capers 2 tbsp
• lemon 1 whole
• red wine vinegar 1 ½ tbsp
• olive oil 100 ml, extra virgin

1. 1

   Preheat your oven to 200°C fan. Slice the top off garlic , drizzle with olive oil , wrap in foil and roast at 200°C fan for 35 minutes|40%minutes until soft and golden. Squeeze the cloves out once cool.
2. 2

   In a pan, add butter beans (with their liquid) along with the roasted garlic, vegetable stock cube , water and a squeeze of lemon . Simmer gently for 10 minutes|15%minutes , stirring occasionally, until thick and creamy. Season with salt and black pepper .
3. 3

   Make the salsa verde by blitzing all salsa ingredients until loose, green and punchy. Add tarragon , parsley , garlic , dijon mustard , capers , lemon , red wine vinegar , and olive oil .
4. 4

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