Garlicky Butter Beans

Ingredients

For creamed beans

• 1 large garlic bulb
• 1 x 700 g jar of butter beans
• 100 ml vegetable stock
• 1 lemon

For the salsa verde

• handful of tarragon
• handful of parsley
• 2 garlic cloves
• 1 tablespoon Dijon mustard
• 2 tablespoons capers
• 1 lemon
• 1 tablespoon red wine vinegar
• 100 ml extra virgin olive oil

To serve

• sourdough bread

Method

Use a sharp knife to cut off the sprouting end of the garlic bulb and drizzle the bulb with a little olive oil. Wrap in a square of tin foil and roast in the oven for 25-30 minutes.

In the meantime, make the salsa verde by finely chop the tarragon and parsley and grate the 2 cloves of garlic. Add the herbs and garlic to a bowl along with the mustard, capers, vinegar and a squeeze of lemon juice. Taste and season with salt or more vinegar if needed.

Take the roasted garlic out of the oven and once cooled, squeeze it into a food processor followed by half the beans and blitz until smooth.

Pour the creamed beans into a pan and bring to a simmer over a medium heat and gradually add the stock. Add the remaining beans and simmer for 3-5 minutes and until all the beans are warmed through and tender.

Finish with a squeeze of lemon, a sprinkling of salt and pepper and a drizzle of the salsa verde. Serve with toasted sourdough.