Spicy Creamy Butterbeans with XO Sauce

This creamy, spicy butterbean dish is one of our all-time favourites — so much so, we make it at least once a month (even in summer because let's face it, UK weather is unpredictable!).  Loaded with umami from our rich vegan XO sauce and loaded with garlicky courgettes and leafy greens, it’s rich, moreish, and endlessly comforting. We highly recommend making a double batch; it freezes beautifully and makes the perfect quick-fix for a midweek dinner or a satisfying office lunch.

Ingredients

• 2 x large courgettes, cut in pieces
• 5 cloves garlic
• 5 tbsp extra virgin olive oil
• Salt and pepper
• 1 large jar of butterbeans with the liquid (we love Bold Beans Queen Butterbeans)
• 3 handfuls of cavalo nero or spinach

Cashew cream*

• 1 cup of soaked cashews
• 3 tbsp nutritional yeast
• Juice of one lemon
• 1/2 tsp salt
• Ground black pepper
• 2 garlic cloves
• Around 60-80ml of water for blending consistency

Method

1. Pre-heat oven to 160C (fan setting).
2. Place the courgettes and garlic in an ovenproof dish with the olive oil, the XO sauce and 1 tsp chilli flakes. Toss to combine.
3. Slow cook for 35-40 min, then remove the lid and cook for 10-15 mins more until slightly browning on top. Remove and squish down with a fork.
4. For the cashew cream, blend all ingredients together in a blender until smooth. 
5. Add the butterbeans, their juice, 2 tablespoons of the cashew cream and gently stir together. Heat for a few minutes until slightly thickened.
6. Just before serving, stir through your leafy greens until just wilted.
7. Serve with extra chilli, sliced spring onions and toasted sourdough.
8. Enjoy!

* For a non-vegan option, replace the cashew cream with a couple of large tablespoons of mascarpone and add 150mls of water. Cook until sauce has thickened and finish with a sprinkle of grated cheese.