Garlicky Creamed Butter Beans with Salsa Verde
Ingredients
Creamed beans
- 1 large bulb garlic
- 2 x 400g tins or 1 x 700g jar butter beans
- 1/2 veg stock cube
- 100ml water
- 1 lemon
- Salt & pepper
Salsa verde
- Handful tarragon
- Handful parsley
- 2 garlic cloves
- 1 tbsp Dijon mustard
- 2 tbsp capers
- 1 lemon
- 1.5 tbsp red wine vinegar
- 100ml extra virgin olive oil
Serving
- Sourdough toast
Preparation
Trim the top of the garlic bulb, drizzle with oil, wrap in foil, and roast at 200°C for 25-30 minutes.
Finely chop the tarragon and parsley, grate the garlic cloves, then mix with Dijon mustard, capers, red wine vinegar, lemon juice, and extra virgin olive oil to make the salsa verde.
Squeeze the roasted garlic cloves into a food processor, add half of the butter beans, and blend until smooth.
Heat the blended bean mixture in a pan, gradually add the vegetable stock, stir in the remaining whole butter beans, and simmer for 3-5 minutes.
Toast the sourdough bread.
Squeeze in lemon juice, season with salt and pepper, spoon the creamed beans onto the toasted sourdough, and drizzle with the salsa verde.
