Creamy Tomato Butter Beans With Baby Spinach, Almond Gremolata & Pillowy Soft Garlic & Herb Flatbread
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a small frying pan and a large saucepan or deep frying pan.
STEP 2
Add theĀ cherryĀ tomatoesĀ to your small frying pan with a good drizzle of olive oil and a pinch of salt and cook on a medium heat for 4-5 mins, adding a splash or two of water if they start to dry out. They should start to split and blister, releasing some of their juices.Ā
STEP 3
Add the tin ofĀ butter beansĀ with half of the liquid to your other large saucepan or deep frying pan along with theĀ creamy tomato sauceĀ and simmer for 4-5 mins over medium heat. Add theĀ spinachĀ in the last couple of minutes to wilt. Add a splash of water if you would like it to be more creamy.Ā
STEP 4
Meanwhile, toast theĀ flatbreadsĀ in the oven or in a hot, dry pan on one side. Add a drizzle of olive oil and a sprinkle of salt if you like. Cut into quarters.
STEP 5
To serve, ladle theĀ creamyĀ tomatoĀ beansĀ into bowls, top with the blisteredĀ cherryĀ tomatoesĀ and drizzle over theĀ gremolataĀ dressing. Serve the flatbread alongside and use them to scoop it all up. Enjoy!
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Creamy Tomato Butter Beans With Baby Spinach, Almond Gremolata & Pillowy Soft Garlic & Herb Flatbread
Creamy Tomato Butter Beans With Baby Spinach, Almond Gremolata & Pillowy Soft Garlic & Herb Flatbread
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a small frying pan and a large saucepan or deep frying pan.
STEP 2
Add theĀ cherryĀ tomatoesĀ to your small frying pan with a good drizzle of olive oil and a pinch of salt and cook on a medium heat for 4-5 mins, adding a splash or two of water if they start to dry out. They should start to split and blister, releasing some of their juices.Ā
STEP 3
Add the tin ofĀ butter beansĀ with half of the liquid to your other large saucepan or deep frying pan along with theĀ creamy tomato sauceĀ and simmer for 4-5 mins over medium heat. Add theĀ spinachĀ in the last couple of minutes to wilt. Add a splash of water if you would like it to be more creamy.Ā
STEP 4
Meanwhile, toast theĀ flatbreadsĀ in the oven or in a hot, dry pan on one side. Add a drizzle of olive oil and a sprinkle of salt if you like. Cut into quarters.
STEP 5
To serve, ladle theĀ creamyĀ tomatoĀ beansĀ into bowls, top with the blisteredĀ cherryĀ tomatoesĀ and drizzle over theĀ gremolataĀ dressing. Serve the flatbread alongside and use them to scoop it all up. Enjoy!
Product Information
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Shipping & Returns
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a small frying pan and a large saucepan or deep frying pan.
STEP 2
Add theĀ cherryĀ tomatoesĀ to your small frying pan with a good drizzle of olive oil and a pinch of salt and cook on a medium heat for 4-5 mins, adding a splash or two of water if they start to dry out. They should start to split and blister, releasing some of their juices.Ā
STEP 3
Add the tin ofĀ butter beansĀ with half of the liquid to your other large saucepan or deep frying pan along with theĀ creamy tomato sauceĀ and simmer for 4-5 mins over medium heat. Add theĀ spinachĀ in the last couple of minutes to wilt. Add a splash of water if you would like it to be more creamy.Ā
STEP 4
Meanwhile, toast theĀ flatbreadsĀ in the oven or in a hot, dry pan on one side. Add a drizzle of olive oil and a sprinkle of salt if you like. Cut into quarters.
STEP 5
To serve, ladle theĀ creamyĀ tomatoĀ beansĀ into bowls, top with the blisteredĀ cherryĀ tomatoesĀ and drizzle over theĀ gremolataĀ dressing. Serve the flatbread alongside and use them to scoop it all up. Enjoy!
