15 mins
Not Too Tricky
serves 4
About the recipe
Beans on toast just got a summer makeover with my elevated take on a lunchtime staple. Using creamy butter beans, fresh spinach, shop-bought pesto and a squeeze of fresh lemon, this is a quick and clever way to turn humble ingredients into a memorable meal.
Ingredients
olive oil
1 bunch of spring onions
1 clove of garlic
2 lemons
220g baby spinach
2 x 400g tins of butter beans
2 teaspoons green pesto
30g Parmesan cheese
extra virgin olive oil
4 slices of sourdough bread
Method
- Place a large non-stick frying pan on a high heat and drizzle in 1 tablespoon of olive oil. Trim and roughly chop the spring onions, peel and finely chop the garlic, then add both to the pan with a pinch of sea salt and black pepper, and cook for 1 minute.
- Finely grate in the zest of 1 lemon, squeeze in the juice of ½, then add the spinach and cook until wilted – you might need to work in batches. Tip onto a board and finely chop.
- Return the pan to the hob, tip in the butter beans (juices and all), and bring to the boil. Cook for 2 minutes, or until reduced by half, using a fork to mash some of the beans to create a thick, creamy sauce.
- Stir in the pesto, along with the chopped spinach mixture, and grate in most of the Parmesan. Squeeze in the juice of the other lemon half, drizzle with a little extra virgin olive oil, then taste and season to perfection.
- Toast the bread, then divide between plates and top with the beans. Finely grate over the remaining Parmesan, drizzle over a little extra virgin olive oil, and serve with lemon wedges for squeezing over.
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