Butter beans with spinach and a spoon of crème fraîche
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
A small spoon of crème fraîche rounds this bean pan without turning it into a bowl of cream. Spinach adds colour and a soft green texture. Keep enough bean cooking liquid to give the sauce something to hold onto.
For 2 portions, use 2 × 400g tins butter beans drained and rinsed, 1 tablespoon olive oil, 1 sliced garlic clove, 100ml water, 150g baby spinach, 50g crème fraîche and 1 tablespoon lemon juice. Contains milk.
Warm oil over medium-low heat and cook garlic for 30 seconds. Add beans and water and simmer for 7–10 minutes until piping hot. Crush a few beans against the pan. Wash spinach, drain well and stir into the beans in two handfuls, cooking for 2 minutes after it wilts.
Lower heat and fold in crème fraîche. Heat gently until hot, then take off heat and add lemon. Taste before seasoning and serve with bread, checking its allergens. Allow 20 minutes. Cool spare portions promptly, refrigerate within 2 hours and use within 48 hours or a shorter dairy instruction. Reheat once gently with water until steaming hot throughout.