Creamy Nduja Butter Beans
Get ready for a creamy, spicy, and seriously satisfying dish. Our Creamy nduja Butter Beans have got that savoury umami kick from the sun-dried tomatoes, with a whack of heat from the nduja. A little nooch brings a cheesy vibe- it’s comfort food at its best.
Serves
Ingredients
For the Beans
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 banana shallots<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>4 sundried tomatoes<item-todo-done><item-todo-done>½ tbsp plant-based nduja paste<item-todo-done><item-todo-done>1 400g tin of Polpa chopped tomatoes<item-todo-done><item-todo-done>2 400g tins of butter beans<item-todo-done><item-todo-done>25g nutritional yeast<item-todo-done><item-todo-done>50g baby spinach<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>250ml plant-based cream<item-todo-done>
For the Nduja paste
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>6 plant-based sausages<item-todo-done><item-todo-done>2 tsp sweet paprika<item-todo-done><item-todo-done>1 tsp fennel seeds<item-todo-done><item-todo-done>½ tbsp red wine vinegar<item-todo-done><item-todo-done>100g jarred peppers<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
To serve
<item-todo-done> toasted pine nuts<item-todo-done><item-todo-done> lemon wedges<item-todo-done><item-todo-done> fresh parsley<item-todo-done><item-todo-done> Sourdough toast<item-todo-done>
Before you start
Deep frying pan | Food processor
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
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, nooch and sun dried tomatoes 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, add the spinach and stir to combine and simmer for 2 minutes
- Squeeze over the lemon juice
- Taste and season to perfection with salt and pepper
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 toas