One of the benefits of my kitchen reno is that my cookbooks are now on display, so I’m finding myself reaching for them much more often. As a result, I’m finding new favourite recipes in old favourite books! That’s where this butterbeans with spinach and feta recipe has come from, and it’s a real winner.
This recipe is slightly tweaked from the one in Plenty – one of my absolute favourite cookbooks
- 2 cans butterbeans
- 60g butter
- 4tbs olive oil, plus a little extra for drizzling
- 8 spring onions
- 200g English spinach
- 2 cloves garlic
- 1/2tsp salt
- 3tbs lemon juice
- 100g feta
- 2tsp sumac
- 1/4 cup fresh parsley or dill
- Drain and rinse the butterbeans then pat dry
- Heat half the butter and oil in a fry pan, then cook half the butterbeans for a couple of minutes on each side, until lightly browned and blistered
- Remove and repeat with the remaining butter, oil and butterbeans
- Meanwhile, thinly slice the spring onions and spinach into strips and mince the garlic
- When the second batch of butterbeans are almost ready add the spring onions, spinach and garlic and toss to coat, Saute for a minute or two, then add the first batch of beans and toss
- Remove from the pan and season with salt, then leave to cool
- When ready to serve squeeze over the lemon juice, scatter over the feta and sprinkle with sumac. Finish with a drizzle of olive oil and serve
I love how simple this butterbeans with spinach and feta dish – it’s so quick to prepare but also SO tasty. I served it with some crusty bread and it made for an excellent weekend lunch, and the leftovers were equally good the next day!
I use butterbeans in soups more than I usually do in salads, but with this dish now in my rotation I think they’re going to get to be the star more often now! They’re such a deliciously creamy bean, but lightly frying them is such an excellent way to prepare them. That Ottolenghi sure does know what he’s talking about!