We’ve turned the popular pasta sauce into a creamy beans recipe. This recipe would be delicious as a side dish with some protein, or as a lighter option with some greens on the side.
You can serve these beans with chicken if you prefer, or a crusty white loaf with extra greens for veggies.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Cal/Serv:
213
Ingredients
75g
butter
11/2tsp.
fresh coarsely ground black pepper
50g
Pecorino Romano or Vegetarian Italian-style hard cheese, at room temperature, finely grated, plus optional extra to serve
2
x 400g tin butter bean, drained with 75ml liquid reserved
Directions
Step 1Melt the butter in a large non-stick frying pan over medium heat. When foaming, add the black pepper and cook for 1min, until fragrant.
Step 2Add butter bean liquid to the butter pan and whisk to emulsify and heat through. Next add the butter beans, followed by the cheese. Toss to melt and combine. Garnish with extra cheese, if using. Serve with roast chicken and greens if you like.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
