Spring Lemon Butter Bean Skillet with Fresh Herbs
This bright and zesty one-pan dish features creamy butter beans in a fragrant lemon and garlic sauce, finished with fresh spring herbs. A quick, satisfying dairy-free meal that celebrates the fresh flavours of the season.
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 large shallot, finely diced
- 2 x 400g tins butter beans, drained and rinsed
- 200ml vegetable stock
- 2 lemons, zested and juiced
- 1 teaspoon Dijon mustard
- 200g cherry tomatoes, halved
- 100g baby spinach
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon red chilli flakes
- Salt and black pepper to taste
- Crusty bread for serving (optional)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and diced shallot, cooking for 2-3 minutes until softened and fragrant.
Add the drained butter beans to the skillet and stir to coat in the oil. Cook for 3-4 minutes, allowing some beans to lightly crisp.
Pour in the vegetable stock, lemon juice, and lemon zest. Stir in the Dijon mustard and red chilli flakes. Bring to a gentle simmer.
Add the halved cherry tomatoes and cook for 4-5 minutes until they begin to soften and release their juices.
Fold in the baby spinach and cook for 1-2 minutes until just wilted.
Remove from heat and stir through the fresh parsley and dill. Season with salt and black pepper to taste.
Serve immediately in warmed bowls, drizzled with extra olive oil if desired. Accompany with crusty bread for dipping.
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