Spicy Creamy Butterbeans with Courgettes
The Extra One
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)
Cashew cream
1 cup of soaked cashews or sunflower seeds
3 tbsp nooch
Juice of one lemon
1/2 tsp salt
Ground black pepper
2 garlic cloves
Around 60-80ml of water for blending consistency
Method
Pre-heat oven to 160C (fan setting).
Place the courgettes and garlic in an ovenproof dish with the olive oil, The Extra One and 1 tsp chilli flakes. Toss to combine.
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.
For the cashew cream, blend all ingredients together in a blender until smooth.
Add the butterbeans, their juice, 2 tablespoons of the cashew cream and gently stir together. Heat for a few minutes until slightly thickened.
Serve with extra chilli, sliced spring onions and toasted sourdough.