Creamy Nduja Butter Beans — a plant-based recipe by BOSH!
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Creamy Nduja Butter Beans

Serves 4

Ingredients

  • 2 tbsp olive oil (or oil from the jar of sun dried tomatoes)
  • 2 banana shallots
  • 2 cloves garlic
  • 4 sun dried tomatoes (from a jar)
  • ½ the Nduja paste (recipe below)
  • 1 400g tin polpa tomatoes
  • 2 400g tins butter beans
  • 25g Nooch
  • 50g baby spinach
  • 1 lemon
  • 1 250ml carton oat cream
  • 2 tbsp olive oil
  • 2 tbsp plant based butter
  • 6 plant based sausages
  • 2 tsp sweet paprika
  • 1 tsp fennel seeds
  • ½ tbsp red wine vinegar
  • 100g jarred Calabrian chilli peppers
  • Salt and pepper to taste
  • Toasted pine nuts
  • Lemon wedges
  • Fresh parsley or basil
  • Grilled sourdough toast

Method

1

Prepare the Nduja

  • Heat the olive oil and butter in the frying pan over a medium heat
  • Crumble the sausages into the pan (the pieces should be no more than 1cm in size) and fry for 4-5 minutes until well caramelised
  • Add the sweet paprika and fennel seeds to the pan and stir for 2 minutes
  • Add the red wine vinegar and simmer for 30 seconds
  • Add the Calabrian chilli peppers and stir for 2 minutes to combine
  • Taste and season to taste with salt and plenty of pepper
  • Take the pan off the heat and leave to cool for a few minutes
  • Transfer the contents of the pan to a food processor, blitz into a textured paste and set to one side
2

Prepare the dish

  • Finely chop banana shallots
  • Finely slice the sun dried tomatoes
  • Peel and grate the garlic
  • Heat the oil in the frying pan, add the shallots and a small pinch of salt and fry for 2-3 minutes
  • Add the garlic and sun dried tomatoes and garlic and fry for 1-2 minutes
  • Add the Nduja paste and stir for 1 minute
  • Add the tomatoes and butter beans to the pan, stir to combine and simmer for 5 minutes, stirring occasionally
  • Pour 200ml of oat cream into the pan, stir to combine and simmer for 2 minutes
  • Squeeze over the lemon juice
  • Taste and season to perfection with salt and pepper
3

Time to serve

  • Swirl the remaining oat cream and a little olive oil over the top of the dish
  • Sprinkle over some toasted pine nuts
  • Season with salt and pepper, garnish with parsley or basil and lemon and serve immediately with freshly buttered sourdough toast