Miso pesto dipping beans

Name: Miso pesto dipping beans
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 tbsp olive oil; 1 shallot, finely chopped; 1 clove/s garlic, crushed; 370 g jar Belazu Judion White Butter Beans; 1 tbsp tahini; 1 unwaxed lemon, zest and juice; 1 tbsp Ottolenghi Miso Pesto; 200 g pack 2 roasted garlic flatbreads; Small handful coriander, to serve

Dippy dinners are for when ‘proper’ cooking just isn’t going to happen – due to a lack of time, inclination, energy or because the ingredients aren’t available. This recipe brings together store-cupboard favourites that can be kept ready for rustling up a tasty, wholesome meal during one of those moments.

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Vegetarian

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp olive oil
1 shallot, finely chopped
1 clove/s garlic, crushed
370g jar Belazu Judion White Butter Beans
1 tbsp tahini
1 unwaxed lemon, zest and juice
1 tbsp Ottolenghi Miso Pesto
200g pack 2 roasted garlic flatbreads
Small handful coriander, to serve

Place a small saucepan over a medium heat. Add the oil and shallot and sweat with a pinch of salt for 4-5 minutes until softened and sweet.
Stir in the garlic and cook for 1 minute more. Pour in the beans and their liquid, then simmer on a medium-high heat, stirring occasionally, for 4 minutes, or until the liquid has reduced.
Off the heat, stir in the tahini and season with a pinch of salt and a squeeze of lemon juice. Spoon onto a lipped plate, then swirl in the miso pesto. Finish with the lemon zest and coriander, then serve with warm flatbreads for scooping.

Typical values per serving when made using specific products in recipe