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20 Jun, 2022

Creamy tahini butter beans

This dish is a wonderful hybrid of middle-eastern and southern Italian flavours; giant butter beans are simmered slowly with tahini, a generous handful of herbs and some lemon. Topped with some sweet roasted shallots and seasonal baby courgettes and a nutty, savoury granola for crunch. The ultimate healthy comfort food to enjoy on a balmy summer’s eve or alongside your BBQ.


Serves 2 as a main, or 4 as a side.


  • A whole jar of butter beans, including the liquid (we love these Bold Bean ones)
  • 3 shallots, halved
  • 5 baby courgettes, halved
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 2 heaped tbsp tahini
  • A small handful of chives, chopped
  • A small handful of parsley, chopped
  • Juice and zest of 1/2 lemon
  • 1/2 veg stock cube
  • Olive oil
  • Salt and pepper
For the savoury granola:
    • 100g oats
    • 50g almonds
    • 50g cashews
    • 50g mixed sunflower and pumpkin seeds
    • 2 tbsp rapeseed oil
    • 1 tbsp maple syrup
    • 2 tbsp soy sauce
    • 1 tbsp nutritional yeast (if you have it)


    1. Preheat your oven to 180 degrees celsius.
    2. Make your granola by roughly chopping your nuts and mixing all your ingredients together in a bowl. Spread onto a baking tray, using the spoon to flatten the mixture until it fills the tray. Bake for 15-20 minutes until golden. Set aside to cool.
    3. Whilst the granola is baking, lay out your shallots and courgettes on another baking tray and drizzle with olive oil and a pinch of salt and pepper. Place in oven and roast for 30-35 minutes.
    4. Drizzle a little oil into a pan and add your onion, sautéing until softened. Add in your garlic and cook for another minute. Add in the whole jar of butter beans, as well as the tahini, lemon juice and lemon zest (reserving a little for the end). Add in your veg stock cube (or 100 ml fresh veg stock) and stir until melted in and all combined. Turn to a low heat and simmer for 10-15 minutes until the liquid has reduced and the beans have softened. Add in almost all the fresh herbs and cook for a further 2-3 minutes. You can always add a splash of oat milk to loosen the mixture if needed.
    5. Use your spoon to break up your cooled granola into clusters. You can store the leftovers in an airtight container for up to a week out of the fridge (this would be great as a topping on any salad or stew).
    6. Serve the creamy butter beans into a dish and place your roasted vegetables on top. Top with some granola clusters, as well as a little more lemon zest and fresh herbs. Finish with a drizzle of olive oil and salt and pepper. This makes for a wonderful and comforting summer's dinner, side at your summer feast or you can store it and eat is cold alongside a salad or with a hunk of crusty bread.