Creamy lemon and herb white beans

Ingredients

serves 4

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 400g can butter beans, drained and rinsed
• 1 400g can cannellini beans, drained and rinsed
• 3 tbsp nutritional yeast
• 300ml vegetable stock
• 200ml unsweetened soya milk
• 5 tbsp chopped parsley
• 3 tbsp chopped dill
• ½ tsp sea salt
• Ground black pepper, to taste
• Juice 1 lemon
• Zest of ½ lemon
• ¼ tsp chilli powder

Directions

1. Heat the olive oil in a large pan over a medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for another few minutes. Stir in the beans.
2. Add the vegetable stock, dill, and 3 tbsp of the parsley. Simmer for 5 minutes, then add the nutritional yeast and soya milk. Stir for a few minutes over a medium-low heat.
3. Season with the salt and pepper, then add the lemon juice. Add the remaining 2 tbsp of chopped parsley and mix well. Season to taste.
4. Top with lemon zest and a sprinkle of chilli powder.