Do bottomless brunch at home with these boozy butter beans and greens. This brunch dish can be made in 17 minutes and they pair well with toasted sourdough.
Ingredients
- 1 tbsp olive oil plus extra to drizzle
- 1 small onion chopped
- 1 leek chopped
- 3 garlic cloves minced
- 400 g can good-quality butter beans including the liquid from the can
- 200 ml prosecco or white wine ensure vegan
- 200 g frozen spinach defrosted and squeezed to remove excess water
- Handful of parsley roughly chopped
- 75 g vegan Parmesan grated, plus extra to serve
- ½ tsp Dijon mustard
- Juice of ½ lemon
- Salt and freshly ground black pepper
- Pinch of chili red pepper flakes
To serve
- 4 slices of sourdough bread toasted
- Vegan butter
- Pinch of chili red pepper flakes
Instructions
- Add the olive oil to a pan set over a medium heat, then add the onion and leek and sauté for 5 minutes until golden. Deglaze the pan with the prosecco or white wine, then cook for 2 minutes more to allow the alcohol to cook off.
- Add the garlic and the butter beans, along with the liquid from the can, then season well with salt and pepper and stir.
- Add the spinach, parsley, cheese, mustard and lemon juice then mix well. Taste and add a little more salt and pepper if needed, then cook for a few more minutes until gently bubbling.
- Spread the toasted sourdough bread with some butter then top with your boozy beans.
- Finish with a drizzle of olive oil, some more vegan Parmesan and a sprinkle of chili flakes.