Part of our Dinner in 20 series - this one pan dinner is a super green winner! Introducing our bean-otto, risotto, but make it with butter beans. Butter beans are an excellent source of plant protein, combined with all the vegetables in this dish supplying fibre, this is a nourishing and tasty meal.
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
onion 1 (chopped)
courgette 2 (grated)
garlic granules 2 tsp
butter beans 2
spinach 2 handful
feta 100 g (crumbled)
crème fraîche 150 ml
folded flatbreads 4
radish 50 g
Method
Prep the vegetables
Grate the courgette and season it with a pinch of salt, leave it to sit while you peel and chop the onion. Squeeze out the excess water from the courgette over a sieve.
Cook the vegetables
Heat a dash of oil in a frying pan on a medium-high heat (make sure the pan is big enough to fit all the beans in). Stir in the onion, courgette and garlic granules and cook for 5 minutes.
Add the butter beans
Add the butter beans, along with the liquid from the tin to the pan. This liquid adds flavour to your sauce and helps with the consistency, you could also use vegetable stock instead. Bring to the boil and simmer for 2 minutes.
Finish and plate up
Stir in the spinach and crème fraîche and cook until the spinach wilts. Check the seasoning and adjust to taste.
Heat the flatbreads according to the packet instructions.
Scatter the crumbled feta on top and plate up with the flatbreads and enjoy! If you like you can add some thinly sliced radish on top too for an extra touch of freshness!
