Directions
- 1Heat a generous amount of oil in a non-stick pan.
- 2Add finely chopped red onions and fresh thyme to the pan.
- 3Sauté the onions for a couple of minutes on medium heat until golden.
- 4Stir in 1 tablespoon of harissa paste and allow the flavors to infuse.
- 5Remove the thyme.
- 6Add kalamata olives and one can of tinned tomatoes to the pan.
- 7Fill the empty tomato can with water and add it to the pan.
- 8Let it cook on a low heat for 10 minutes.
- 9Add nutritional yeast and butter beans to the pan.
- 10Mix well, and if desired, crush some of the butter beans with a fork for added creaminess.
- 11Incorporate fresh spinach, season with salt and pepper to taste, and stir until the spinach has wilted.
- 12Serve with stracciatella cheese or vegan cream.
Ingredients
- 2 small chopped Red onions
- 1 Tbsp Harissa paste
- Fresh thyme
- 1 can Chopped tomatoes
- 600 gr Queen butter beans
- 5 Chopped kalamata olives
- 4 tbsp Nutritional yeast
- 1 handful Fresh spinach
- Salt
- Pepper
- Stracciatella cheese
- Oil
- 1 can Water
Equipment
Non-stick panKnifeTongsSpoonFork
Tips
- You can decide whether to drain the butter beans or not.
- If desired, crush some of the butter beans with a fork for added creaminess.
- For a vegan option, use superstraccia or vegan cream instead of stracciatella cheese.
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