Beetroot Butter Beans

45 mins
Serves 2
instagram.com

Directions

  1. 1Preheat oven/airfryer to 200 degrees Celsius. Season beetroots and garlic bulb with salt, pepper, and olive oil. Cover with foil and roast for 30 minutes until tender.
  2. 2Preheat oven/airfryer to 200 degrees Celsius. Season beetroots and garlic bulb with salt, pepper, and olive oil. Cover with foil and roast for 30 minutes until tender.
  3. 3Preheat oven/airfryer to 200 degrees Celsius. Season beetroots and garlic bulb with salt, pepper, and olive oil. Cover with foil and roast for 30 minutes until tender.
  4. 4Slice the onion and sauté in a frying pan with olive oil until caramelized (10-15 mins).
  5. 5Slice the onion and sauté in a frying pan with olive oil until caramelized (10-15 mins).
  6. 6Slice the onion and sauté in a frying pan with olive oil until caramelized (10-15 mins).
  7. 7Add butter beans and half their liquor, stir well, and cook for 5-10 minutes on low heat.
  8. 8Add butter beans and half their liquor, stir well, and cook for 5-10 minutes on low heat.
  9. 9Add butter beans and half their liquor, stir well, and cook for 5-10 minutes on low heat.
  10. 10Remove beetroot skins and blend with roasted garlic, nutritional yeast, olive oil, and remaining bean liquor until smooth. Season with salt, pepper, and lemon juice.
  11. 11Remove beetroot skins and blend with roasted garlic, nutritional yeast, olive oil, and remaining bean liquor until smooth. Season with salt, pepper, and lemon juice.
  12. 12Remove beetroot skins and blend with roasted garlic, nutritional yeast, olive oil, and remaining bean liquor until smooth. Season with salt, pepper, and lemon juice.
  13. 13Pour the beetroot mixture into the beans and mix well. Check seasoning and cook for a couple more minutes.
  14. 14Pour the beetroot mixture into the beans and mix well. Check seasoning and cook for a couple more minutes.
  15. 15Pour the beetroot mixture into the beans and mix well. Check seasoning and cook for a couple more minutes.
  16. 16Toast bread and serve the beans in bowls, topped with crumbled feta, parsley, lemon zest, and olive oil.
  17. 17Toast bread and serve the beans in bowls, topped with crumbled feta, parsley, lemon zest, and olive oil.
  18. 18Toast bread and serve the beans in bowls, topped with crumbled feta, parsley, lemon zest, and olive oil.

Ingredients

  • 700 g butter beans
  • 700 g butter beans
  • 700 g butter beans
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 2 beetroots
  • 2 beetroots
  • 2 beetroots
  • 1 garlic bulb
  • 1 garlic bulb
  • 1 garlic bulb
  • 3 tbsp nutritional yeast
  • 3 tbsp nutritional yeast
  • 3 tbsp nutritional yeast
  • 100 g feta
  • 100 g feta
  • 100 g feta
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 15 g fresh parsley
  • 15 g fresh parsley
  • 15 g fresh parsley
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 olive oil
  • 0 olive oil
  • 0 olive oil
  • 2 slices bread
  • 2 slices bread
  • 2 slices bread

Equipment

ovenbaking trayfoilfrying panblender