Directions
- 1Heat olive oil in a wide frying pan over medium high.
- 2Add ginger paste, garlic paste, chilli flakes, and spring onion whites.
- 3Cook 1 minute until super fragrant.
- 4Add butter beans with all the jar liquid.
- 5Stir in soy sauce, fish sauce if using, and miso.
- 6Bubble 4 to 5 minutes until glossy and creamy.
- 7Turn heat to low and wilt in spinach.
- 8Take off the heat, stir in yoghurt until silky, then add lime juice and black pepper.
- 9Spoon into bowls, top with spring onion greens, drizzle chilli oil, and serve with toasted sourdough if you like.
Ingredients
- 1 tsp olive oil
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp dried chilli flakes
- 2 spring onions, thinly sliced (white and green parts separated)
- 570 g jar butter beans in salted water
- 1 tbsp low salt soy sauce
- 1 tsp fish sauce optional
- 1 tbsp white miso
- 3 tbsp reduced fat crème fraîche or thick Greek yoghurt
- 0.5 juice of lime
- 2 big handfuls spinach optional
- chilli oil, to drizzle
- black pepper
- toasted sourdough, to serve optional
Equipment
wide frying pan
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