Spring Green Beanotto
This Green Beanotto is a brilliant way to use up any greens lingering in the fridge. It’s a cosy, nourishing dish that feels just right for the transition from winter into spring – using hearty winter greens like kale and spinach, while welcoming lighter spring additions such as peas and asparagus if you have them. Instead of rice, we use creamy white beans, which give this dish a rich, comforting texture while being packed with plant protein, fibre and slow-release energy. Beans are fantastic for gut health, heart health and keeping you fuller for longer!
Takes 20 minutes
Serves 4
Ingredients
- 1 white onion finely chopped (about 150g)
- 3 garlic cloves roughly chopped
- 100 g of kale or cavalo nero stems removed
- 60 g Spinach 2 cups
- 2 tbsp olive oil
- Sea salt and black pepper
- 1 jar Bold Bean Organic White Beans 570g jar
- 200 ml vegetable stock
- ½ tub The Happy Pear Basil Pesto 135g
- Zest and juice of 1 lemon
- A handful flat-leaf parsley finely chopped (about 15g)
- 120 g Peas 1 cup
Optional
- 150 g Asparagus chopped
To serve
- Coconut yoghurt
- Extra chopped parsley
- Pickled red onions
Instructions
Start the base
- Peel and finely dice the onion and garlic. Heat the olive oil in a large saucepan over a medium heat. Add the onion with a pinch of salt and cook for 5–7 minutes until soft and lightly golden, add the garlic and cook for a further 2 mins.
Blend the sauce
- Into a blender add the cold veg stock, spinach, kale, juice of ½ lemon and blend till smooth.
Build the beanotto
- Add the beans to the onions and garlic and stir well. Pour in the green sauce a ladle at a time, stirring gently and allowing it to simmer and thicken, much like a risotto. Continue for 5 minutes until creamy and rich.
Season and enrich
- Stir in The Happy Pear Basil Pesto along with the peas, lemon zest and juice and season well with salt and pepper. If asparagus, stir them in now and cook for a further 2–3 minutes until just tender. We recommend frying off the asparagus in a separate pan before adding.
Finish and serve
- Remove from the heat and fold through the chopped parsley. Taste and adjust seasoning if needed.
- Serve hot, topped with finely sliced fresh chilli, a dollop of coconut yoghurt and extra parsley and a wedge of lemon
