Marry Me Butterbeans (HC)

Ingredients

• 40g brown rice (uncooked)

• 1 tsp olive oil

• ½ red pepper, thinly sliced

• ½ red onion, thinly sliced

• 4 mushrooms, sliced

• ½ garlic clove, minced

• ½ tsp dried oregano

• ½ tsp dried basil

• ¼ tsp crushed red pepper flakes (optional) or ½ tsp paprika powder

• Pinch of ground black pepper

• 150ml vegetable stock (low sodium)

• 3 tbsp butterbeans, drained

• 2–3 sun-dried tomatoes, chopped

• 1 tbsp tomato purée

• 1 tbsp crème fraîche

• 1 tbsp Parmesan cheese, grated (optional)

• Fresh basil leaves, for garnish (optional)

Instructions

1. Cook the brown rice according to the packet instructions. Set aside.

2. Heat 1 tsp of olive oil in a large non-stick pan over medium heat. Add the red pepper, red onion and mushrooms, cooking for 6–7 minutes until softened.

3. Add the garlic, herbs, spices and black pepper. Cook for a further 2–3 minutes to release the aromatics.

4. Stir in the vegetable stock, butterbeans, sun-dried tomatoes and tomato purée. Bring to a simmer and cook for 5–7 minutes until heated through and slightly thickened.

5. Stir in the crème fraîche and Parmesan cheese. Taste and adjust seasoning if needed.

6. Serve the butterbean mixture over the cooked brown rice. Garnish with fresh basil if desired.

Batch Cooking Tip: This recipe is perfect for batch cooking! To make multiple servings, simply increase the rice, vegetables and beans according to how many you’d like to prepare.

When scaling up the spices and stock, start with about 1.5× the amount when doubling the recipe, then adjust to taste - it’s easier to add more seasoning later than to take it away.

Dinner

Serves: 1