Creamy Spinach & Sundried Tomato Butter Beans

A one pan wonder which is tuscan-inspired in its flavours. A creamy sauce lifted with tangy pops of sundried tomatoes

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Ingredients

Chop the sundried tomatoes - you will need about 7 of them. Chop the shallot and crush the garlic cloves.
Heat two tablespoons of the sundried tomato oil from the jar in a pan over a medium heat. Add the shallots and cook for 5-6 minutes until shimmering and softened. Then add the garlic and cook for another minute until fragrant.
Add the sundried tomatoes and smoked paprika and cook for a minute or until the oil turns a deep red, before pouring in the Bold Bean Queen butter beans with their bean stock. Stir and simmer for a couple of minutes to warm the beans through.
Reduce the heat to low and stir through the creme fraiche. Then add the spinach, cover with a lid and cook for 2-3 minutes until the spinach has wilted. (now is a good time to add in any other greens you’ve got in your fridge!)
Stir through the Parmesan and fresh basil - you’re looking for a consistency similar to a glossy pasta sauce. Squeeze in the juice of half a lemon and season with a few cracks of black pepper and salt to taste.
Serve into bowls, top with more Parmesan, black pepper and serve with the ciabatta rolls.