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  • Writer's pictureDee's Table

Creamy Coconut Butter Beans with Leeks & Cavolo Nero




Coconut Creamy Beans:

2 Cans Butter Beans, Drained

Cavalo Nero, 5 Stalks

1 Leek, Washed, Halved and cut into half moons

2-3 Cloves, Minced

200ml Coconut Cream

Glug Of Olive Oil

1 Vegetable Stock Cube, dissolved in 150ml Boiling Water

Juice of 1/2 Lemon

Handful Fresh Parsley, Roughly Chopped

Salt And Pepper To Taste

Enoki Mushrooms:

2 Packets of Enoki

Drizzle of Olive Oil

Drizzle Of Balsamic Vinegar

Salt & Pepper To Taste

Agave Chillli Oil:

2 Tablespoon Chilli Oil

1 Tablespoon Agave

Pre-heat Oven to 180c/200c Fan

Break Up Mushrooms using hands, coat in olive oil, balsamic vinegar and season with salt and pepper. Spread evenly on a baking tray and roast for 15 minutes till crispy & golden.

Add a good glug of olive oil to a skillet/saute pan on a medium heat. Add the leeks with a pinch of seat salt and allow to soften for 4-6 minutes. Add the minced garlic and fry for another minute till fragrant. Add the butter beans, coconut cream & veggie stock. Break up some of the butter beans with the back of the spoon. Tear the kale into the pan with your hands and allow to soften for 4-5 minutes. Finish with the juice of 1/2 lemon, fresh parsley and lots of freshly cracked black pepper. Mix chilli oil and agave together. Serve in a bowls, drizzle on the agave chilli oil and scope up with a frozen Paratha!

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