This butter bean recipe adds an Italian twist by using a cacio e pepe-style sauce. This dish is great for a dinner date and it makes great leftovers.
Ingredients
- 50 g vegan butter
- 50 g plain all-purpose flour
- 500 ml unsweetened soya or oat milk
- 200 g hard cheddar-style vegan cheese grated
- 1 x 600g jar of giant butter beans (lima beans), drained and rinsed
- Sea salt and black pepper
Instructions
- Preheat the oven to 200°C/400°F/gas mark 6.
- Add the butter to a pan and gently melt over a low heat. Stir in the flour and keep stirring until a thick paste (roux) is created. Cook for a further 2 minutes.
- Using a balloon whisk, gradually pour over the milk, whisking as you go. If the mixture appears to separate or split, whisk until it comes together before adding any more milk. Once all of the milk is added, whisk continuously for 5–6 minutes and keep the pan on the heat until you have a thick, smooth sauce.
- Remove from the heat and fold in the grated cheese, then season with a pinch of salt and plenty of black pepper.
- Stir in the butter beans, then pour into an ovenproof dish. Bake in the oven for 20–25 minutes until golden and bubbling.
EASY TIP
Jarred butter beans work best in this dish, but if you only have canned butter beans available, rinse them in boiling water to soften before using. You can also switch the dish up with cannellini beans, if you like.