Garlicky Creamed Butter Beans by lnfinity 2 Comments lnfinity 4 months ago ###Ingredients**Creamed beans*** 1 large bulb garlic * 2 x 400g tins or 1 x 700g jar butter beans * ½ veg stock cube * 100ml water * 1 lemon * Salt & pepper**Salsa verde*** Handful tarragon * Handful parsley * 2 garlic cloves * 1 tbsp Dijon mustard * 2 tbsp capers * 1 lemon * 1.5 tbsp red wine vinegar * 100ml extra virgin olive oil**To serve*** Sourdough toast###Instructions1. Roast the garlic – Trim the top, drizzle with oil, wrap in foil, and roast at 200°C for 25-30 mins.1. Make the salsa verde – Finely chop the herbs, grate the garlic, then mix with mustard, capers, vinegar, lemon juice, and olive oil.1. Blend the beans – Squeeze the roasted garlic into a food processor with half the beans and blitz until smooth.1. Cook – Heat the creamed beans in a pan, adding stock gradually, then stir in whole beans and simmer for 3-5 mins.1. Serve – Squeeze in lemon juice, season, then spoon onto toasted sourdough with a drizzle of salsa verde.[Source](https://www.instagram.com/reel/DIBVE2vIBMA/) SkollFenrirson 4 months ago Any chance you could make this faster? I could almost make out what was going on.Write A CommentYou must be logged in to post a comment.
lnfinity 4 months ago ###Ingredients**Creamed beans*** 1 large bulb garlic * 2 x 400g tins or 1 x 700g jar butter beans * ½ veg stock cube * 100ml water * 1 lemon * Salt & pepper**Salsa verde*** Handful tarragon * Handful parsley * 2 garlic cloves * 1 tbsp Dijon mustard * 2 tbsp capers * 1 lemon * 1.5 tbsp red wine vinegar * 100ml extra virgin olive oil**To serve*** Sourdough toast###Instructions1. Roast the garlic – Trim the top, drizzle with oil, wrap in foil, and roast at 200°C for 25-30 mins.1. Make the salsa verde – Finely chop the herbs, grate the garlic, then mix with mustard, capers, vinegar, lemon juice, and olive oil.1. Blend the beans – Squeeze the roasted garlic into a food processor with half the beans and blitz until smooth.1. Cook – Heat the creamed beans in a pan, adding stock gradually, then stir in whole beans and simmer for 3-5 mins.1. Serve – Squeeze in lemon juice, season, then spoon onto toasted sourdough with a drizzle of salsa verde.[Source](https://www.instagram.com/reel/DIBVE2vIBMA/)
SkollFenrirson 4 months ago Any chance you could make this faster? I could almost make out what was going on.
2 Comments
###Ingredients
**Creamed beans**
* 1 large bulb garlic
* 2 x 400g tins or 1 x 700g jar butter beans
* ½ veg stock cube
* 100ml water
* 1 lemon
* Salt & pepper
**Salsa verde**
* Handful tarragon
* Handful parsley
* 2 garlic cloves
* 1 tbsp Dijon mustard
* 2 tbsp capers
* 1 lemon
* 1.5 tbsp red wine vinegar
* 100ml extra virgin olive oil
**To serve**
* Sourdough toast
###Instructions
1. Roast the garlic – Trim the top, drizzle with oil, wrap in foil, and roast at 200°C for 25-30 mins.
1. Make the salsa verde – Finely chop the herbs, grate the garlic, then mix with mustard, capers, vinegar, lemon juice, and olive oil.
1. Blend the beans – Squeeze the roasted garlic into a food processor with half the beans and blitz until smooth.
1. Cook – Heat the creamed beans in a pan, adding stock gradually, then stir in whole beans and simmer for 3-5 mins.
1. Serve – Squeeze in lemon juice, season, then spoon onto toasted sourdough with a drizzle of salsa verde.
[Source](https://www.instagram.com/reel/DIBVE2vIBMA/)
Any chance you could make this faster? I could almost make out what was going on.