Spicy creamy butterbeans with courgettes

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

1. Pre-heat oven to 160C (fan setting).

2. Place the courgettes and garlic in an ovenproof dish with the olive oil, The Extra One 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. Serve with extra chilli, sliced spring onions and toasted sourdough.