Spring Green Beanotto
This Green Beanotto is a brilliant way to use up any greens lingering in the fridge. It’s a cosy, nourishing dish that feels just right for the transition from winter into spring - using hearty winter greens like kale and spinach, while welcoming lighter spring additions such as peas and asparagus if you have them. Instead of rice, we use creamy white beans, which give this dish a rich, comforting texture while being packed with plant protein, fibre and slow-release energy. Beans are fantastic for gut health, heart health and keeping you fuller for longer!
- Time: 20 min
- Servings: 4
Source: The Happy Pear - Plant Based Vegan and Lifestyle Courses
Ingredients
- white onion )
- garlic cloves
- of kale or cavalo nero
- Spinach
- olive oil
- Sea salt and black pepper
- jar Bold Bean Organic White Beans
- vegetable stock
- tub The Happy Pear Basil Pesto
- Zest and juice of 1 lemon
- A handful flat-leaf parsley )
- Peas
- Asparagus
- Coconut yoghurt
- Extra chopped parsley
- Pickled red onions