Creamy Tomato Butter Beans With Baby Spinach, Almond Gremolata & Pillowy Soft Garlic & Herb Flatbread
Cooking Timeline
Tap steps for details
⚡ Critical Path (4 steps)
These steps determine the minimum cooking time. Any delay here delays the entire recipe.
- 1Gather frying pans and saucepan1m
- 2Cook and blister cherry tomatoes5m
- 3Simmer butter beans and spinach5m
- 4Plate and serve with flatbread3m
⚡Critical stepGather frying pans and saucepan
⚡Critical stepCook and blister cherry tomatoes
⚡Critical stepSimmer butter beans and spinach
Toast and cut the flatbreads
⚡Critical stepPlate and serve with flatbread
Nutrition Information
Step-by-Step Instructions
Gather frying pans and saucepan
1 minTake out a small frying pan and a large saucepan or deep frying pan.
Equipment: small frying pan, large saucepan, deep frying panCook and blister cherry tomatoes
5 minAdd the cherry tomatoes to your small frying pan with a good drizzle of olive oil and a pinch of salt and cook on a medium heat for 4-5 mins, adding a splash or two of water if they start to dry out. They should start to split and blister, releasing some of their juices.
Equipment: small frying panSimmer butter beans and spinach
5 minAdd the tin of butter beans with half of the liquid to your other large saucepan or deep frying pan along with the creamy tomato sauce and simmer for 4-5 mins over medium heat. Add the spinach in the last couple of minutes to wilt. Add a splash of water if you would like it to be more creamy.
Equipment: large saucepan, deep frying panToast and cut the flatbreads
3 minMeanwhile, toast the flatbreads in the oven or in a hot, dry pan on one side. Add a drizzle of olive oil and a sprinkle of salt if you like. Cut into quarters.
Equipment: oven, pan, knifePlate and serve with flatbread
3 minTo serve, ladle the creamy tomato beans into bowls, top with the blistered cherry tomatoes and drizzle over the gremolata dressing. Serve the flatbread alongside and use them to scoop it all up. Enjoy!
Equipment: bowls, ladle