Creamy Beans and Greens
This one has become a proper staple in our kitchens, especially on those mornings when you want something that feels indulgent but is actually doing you a load of good. Creamy cannellini beans, wilted cavolo nero, and garlicky plant-based cream cheese all come together in a way that feels way more luxurious than it has any right to for a 15-minute breakfast. The beans get this incredible silky coating, the greens stay vibrant and a little bit toothsome, and the whole thing smells absolutely incredible. Honestly, trust us on this one, it's the kind of breakfast that makes you feel like you've properly nailed the day before it's even started.
Before You Start
- Lemon (for squeezing)
- Colander (for draining beans)
Ingredients
- 2 cloves of garlic
- 1 400g tin of cannellini beans
- 1 tbsp olive oil
- 125g cavolo nero
- 3 tbsp plant-based cream cheese
- 2 slices of sourdough
- extra virgin olive oil
- lemon juice
- salt and pepper
Method
Prepare the ingredients
- Peel and crush the garlic
- Drain and rinse the cannellini beans
For the greens
- Heat the olive oil over a medium heat. Add the garlic and gently cook for 1 minute until golden, taking care not to burn it. Toss the cavolo nero into the garlicky oil and allow to wilt. Toss in the beans followed by the plant-based cream cheese and a big splash of water. Stir well so that the cream cheese melts and coats the beans and greens. Heat until piping hot, about 2 minutes
Toast the bread and tuck in
- Toast the bread until crusty and golden. Drizzle the bread with olive oil, before piling on the beans and greens. Squeeze over a little lemon juice and season with salt and pepper before tucking in
Tips & Variations
- Swap the greens: We love cavolo nero here but if you can't get hold of it, kale or spinach work brilliantly. Spinach will wilt down much faster so just keep an eye on it.
- Don't rush the garlic: Henry always gives the garlic that full minute in the oil, even when he's in a hurry. Burn it and the whole dish turns bitter, so low and slow is the move.
- Add some heat: Ian likes to throw in a pinch of chilli flakes with the garlic for a little kick in the morning. Highly recommend giving it a go.
Why This Works
The trick here is letting the garlic go gently golden before anything else goes in, because that's where all the depth of flavour comes from. Then when the cream cheese hits the pan with a splash of water, it loosens into this glossy sauce that clings to every single bean and ribbon of cavolo nero. It's a really simple technique but it makes the whole dish feel restaurant-quality.