Speedy Spinach and Tarragon Mushroom Beans

Name: Speedy Spinach and Tarragon Mushroom Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 15g Fresh Parsley, roughly chopped; 20g Parmesan Cheese, grated - or dairy free alternative; 0.25 Lemon, juice of; 2 tbsp Creme Fraiche, to serve, or dairy free alternative; 0.5 loaf Crusty Bread; 25g Butter; 200g Chestnut Mushrooms, cleaned and sliced thickly; 1 tbsp Olive Oil; 1 Onion, roughly chopped; 2 Garlic Cloves, roughly chopped; 10g Fresh Tarragon, leaves roughly chopped; 1 x 570g jar Queen Butter Beans, with their bean stock; 200g Spinach, or cavolo nero roughly chopped; 2 tbsp Toasted Pumpkin Seeds, to top

by Bold Bean Co

Vegetarian

4.6

10m prep time

30m total time

Easy level

14 ingredients

Speedy Spinach and Tarragon Mushroom Beans recipe by Bold Bean Co

No faff, no frills. Just simple, speedy beans you can whip up for a warming lunch or one-pot dinner. The base of the dish is pretty sturdy, so play around with whatever herbs and greens you've got lying around - we've chosen tarragon + spinach here, but parsley, rosemary, cavolo nero are all great contenders. A dollop of creme fraiche is given as a serving suggestion - but feel free to stir this through the beans at the very end for a more creamy, indulgent dish.

Method

Based on 2 servings, adjust as needed.

Step 1

Heat the butter in a heavy bottomed saucepan over a medium heat. Add the mushrooms and cook for 4-5 minutes until nicely browned. Remove from the pan and set aside. Doing this separately will give the mushrooms some nice colour and enhance their flavour.

Step 2

Heat the olive oil in the same pan, add the onion and cook for 8-10 minutes until softened, stirring often. Add the mushrooms back to the pan with the garlic and tarragon (or thyme/rosemary) and cook for 1 minute, or until fragrant.

Step 3

Add the beans with their bean stock and the spinach/cavalo nero and simmer for 3-4 minutes (cavolo nero may take longer) to warm the beans through and allow the greens to wilt.

Step 4

The stew should be looking creamy and brothy. Once you’ve reached this consistency, add the parmesan, parsley and lemon juice and stir to combine. Season with salt to taste and cracked black pepper.

Step 5

Serve into bowls. Top with the toasted pumpkin seeds and serve with a dollop of creme fraiche, if desired.

Ingredients
Based on 2 servings

15g Fresh Parsley, roughly chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
20g Parmesan Cheese, grated - or dairy free alternative 1 x Sainsbury's Parmigiano Reggiano Cheese 200g
0.25 Lemon, juice of 1 x Sainsbury's Lemons
2 tbsp Creme Fraiche, to serve, or dairy free alternative 1 x Sainsbury's British Crème Fraîche 300ml
0.5 loaf Crusty Bread 1 x Sainsbury's Crusty White Baguette
25g Butter 1 x Sainsbury's British Butter, Unsalted 250g
200g Chestnut Mushrooms, cleaned and sliced thickly 1 x Sainsbury's 300g Closed Cup Chestnut Mushrooms
1 tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L
1 Onion, roughly chopped 1 x Sainsbury's Onions Loose
2 Garlic Cloves, roughly chopped 1 x Sainsbury's Large Garlic
10g Fresh Tarragon, leaves roughly chopped 1 x Sainsbury's Fresh Packed Tarragon 20g
1 x 570g jar Queen Butter Beans, with their bean stock 1 x Bold Bean Co Queen Butter Beans 570g
200g Spinach, or cavolo nero roughly chopped 1 x Sainsbury's Baby Leaf Spinach 200g
2 tbsp Toasted Pumpkin Seeds, to top 1 x Sainsbury's Toasted Pumpkin & Sunflower Seeds 100g