15 Minute Creamy Vegan Butter Bean Bowl

1

Heat a saucepan over a medium-low heat with 1 tsp olive oil. Add the garlic and cook for 2 minutes, until just starting to become fragrant and translucent.

2

Add the butter beans to the pan with the tomatoes and reduce the heat to low. Stir for a few minutes until the tomatoes are starting to soften. Squash the tomatoes with the back of a spoon so that they release their juices.

3

Add the coconut milk, increase the heat until it’s bubbling and then reduce to a simmer and leave to thicken for 5 minutes, stirring occasionally.

4

Add the spinach and cook for a further minute. Once the spinach has wilted, serve with the slices of toasted sourdough. Top with a drizzle of lemon juice, 1 tsp olive oil and chilli flakes. A hearty and comforting 15 minute meal!