ITALIAN SUNDRIED TOMATO BUTTER BEAN CASSEROLE

May 15, 2023

1 head of broccoli

200ml cashew cream (Nuts)

3 garlic clove

1 leek

240g chestnut mushrooms

1 handful of fresh flat-leaf parsley

160g baby spinach

1 vegetable stock cube (Celery)

80g sundried tomatoes

200g red rice

2 tbsp red pesto

460g butter beans

Boil a kettle. Dissolve the stock cube in a jug with 100ml boiling water. Heat a large
saucepan filled with salted boiling water on a high heat. Add the rice and boil for 25-
30 mins, until cooked, then drain.
Meanwhile; finely slice the leek into half-moons. Quarter the mushrooms. Finely
chop or crush the garlic.
Heat a large frying pan with 2 tbsp oil on a medium heat. Add the leek, mushrooms
and garlic, then cook for 5 mins, until softened and slightly caramelised. Drain the
beans, rinse, then add to the pan with the stock and cream. Season with sea salt
and black pepper; simmer for 10-15 mins.
Finely chop the parsley. Thinly slice the sundried tomatoes. Add the spinach,
sundried tomatoes, pesto and half the parsley to the beans for the last 5 mins of
cooking time.
Reboil the kettle. Cut the broccoli into florets. Heat a large saucepan filled with salted
boiling water on a high heat. Add the broccoli florets and boil for 3-4 mins, until
cooked, then drain.
Serve the bean casserole with the rice and broccoli. Garnish with the remaining
parsley.