Creamy lemon, garlic & herb butter beans

This is a quick, versatile recipe that's packed with fibre, plant protein and healthy fats. You can enjoy it warm as a salad, spooned onto toast (my fave!), stirred through pasta or served alongside grilled fish or chicken. It's one of those recipes that's worth keeping in your weekly rotation.

• Serves: 4

• Prep time: 10 minutes

• Cook time: 5 minutes

Ingredients

• 2 x 400g tins butter beans, drained (reserve a few tablespoons of the liquid)

• 3 tbsp extra virgin olive oil

• 2 garlic cloves, finely chopped

• Zest and juice of 1 lemon

• 2 tbsp capers, drained and roughly chopped

• Large handful flat-leaf parsley

• Small handful basil

• Small handful dill (or mint)

• 20g Parmesan, finely grated (optional)

• 2 tbsp Greek yoghurt (optional, for extra creaminess)

• Salt and freshly ground black pepper

Method

STEP 1

Heat the olive oil in a frying pan over a medium-low heat. Add the garlic and cook gently for 1–2 minutes until fragrant, being careful not to let it brown.

STEP 2

Add one tin of the butter beans to a food processor along with the cooked garlic and oil, lemon zest, half the lemon juice, the herbs, Parmesan (if using), Greek yoghurt (if using) and 2–3 tablespoons of the reserved bean liquid. Blend until smooth and creamy.

STEP 3

Transfer the mixture back to the pan and fold through the remaining whole butter beans and the chopped capers. Warm gently for 2–3 minutes, adding a little more bean liquid if needed to loosen the mixture.

STEP 4

Taste and adjust the seasoning with the remaining lemon juice, salt and plenty of freshly ground black pepper.

STEP 5

Finish with an extra drizzle of olive oil, a little more lemon zest and a sprinkle of fresh herbs.