Creamy cheesy butter beans with Parmesan crumb

1. 1

   To make the Parmesan crumb, place the bread in a food processor and pulse into coarse breadcrumbs.

2. 2

   Heat the oil in a large frying pan over a medium heat. Add the breadcrumbs and cook for about 5 minutes, stirring regularly, until golden and crisp.

3. 3

   Transfer to a bowl, stir in the Parmesan and season with salt and pepper. Set aside.

4. 4

   To make the butter beans, wipe out the pan, pour in the oil and place over a medium heat. Add the garlic and cook gently for 2-3 minutes until fragrant but not browned (turn down the heat if it starts to colour).

5. 5

   Add half of the butter beans and stir to coat in the garlic oil. Pour in the stock and warm through.

6. 6

   Lightly mash the beans with a spoon or potato masher, leaving some texture.

7. 7

   Stir in the cheddar until melted and creamy.

8. 8

   Reduce the heat to low, add the spinach and cook until wilted.

9. 9

   Add the remaining butter beans and cook for a few more minutes until heated through. Season with salt and pepper.

10. 10

    To serve, drizzle with a little olive oil and scatter over the Parmesan crumb. Serve warm, perhaps with bread for dipping.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.