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08 Aug, 2022

Tahini Butterbeans with Roasted Veg

Simple stewed butterbeans in tahini to make a delicious creamy yet light southern-Italian-inspired dinner. Topped with delicious roasted baby courgettes and shallots and a crunchy savoury nut granola.


Serves 2.


  • 650g of drained butterbeans, reserving the liquid from the jar (we would recommend the Bold Bean queen butterbeans)
  • 2 cloves garlic, crushed
  • 1 brown onion, diced
  • Juice & zest of 1/2 lemon
  • 1 heaped tbsp tahini
  • A handful of chives, chopped
  • A handful of parsley, chopped
  • 4-6 baby courgettes, halved vertically
  • 4 shallots, halved
  • 2 tbsp rapeseed oil
  • 1 tbsp extra virgin olive oil

For the savoury nut granola:

  • 50g oats
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • A handful of almonds, roughly chopped
  • A handful of walnuts, roughly chopped
  • 1 tbsp rapeseed oil
  • 1 tbsp soya sauce
  • 1 tsp maple syrup


  1. Preheat your oven to 200 degrees celsius.
  2. Make your savoury granola first by mixing all the ingredients together in a bowl and then laying out and flattening onto a baking tray, making sure it is all touching so as to form clumps as it cooks. Pop it in the oven and bake for 15-20 minutes until golden and crunchy. Take it out and leave to the side to cool.
  3. Place the baby courgettes and shallots on a baking tray and drizzle with 1 tbsp rapeseed oil and season with some salt and pepper. Put them in the oven to roast for 25-30 minutes.
  4. Add the rest of your oil to a pan and sauté your onions and garlic in the oil until softened. Add in the whole jar of butter beans, including half of the liquid from the jar (or aquafaba). Add in the tahini and stir to mix together. Leave this to simmer on a low heat for 10 minutes, whilst the sauce reduced and the beans soften.
  5. After 10 minutes, add in some more of the liquid from the beans to loosen the mixture. You can add more if you prefer it to be more saucy, or less for a thicker, creamier texture. Add in the lemon juice and zest, as well as half of your chives and parsley, and a good seasoning of salt and cracked black pepper and stir again. Leave for another 5-10 minutes whilst the sauce reduces again.
  6. Once the beans have become creamy and thick, set them aside to cool a little. Get your savoury nut granola that should have cooled now, and use a wooden spoon to break up the granola into little clusters.
  7. To plate, dish up your beans first and top with your roasted vegetables. Then sprinkle over a handful of the granola clusters as well as the rest of the fresh chives and parsley. Add a glug of extra virgin olive oil and some more salt and pepper to finish.