Green Chilli and Cavolo Nero Butterbeans

Prep: 15 minutes
Cook: 20 minutes

Easy

Serves 2 as a main; 4 as a side

Cavolo Nero, spinach, and Belazu Judion Butterbeans cooked with a hint of Flavour Hacks Green Chilli for a punch, offering a robust and spicy twist to a comforting dinner. Perfect for a casual gathering with friends.

Ingredients

200g Cavolo nero, stems removed
150g Spinach
2 Garlic cloves
1 tbsp Coriander seeds
2 tbsps Flavour Hacks Green Chilli
2 tbsp Belazu Early Harvest Olive Oil, plus more to drizzle
1 Jar Belazu Judion Butterbeans
4 Spring onions, sliced
100g Feta
25g Dill, chopped
Salt and pepper to taste
Crusty bread, to serve

Method

Step 1: Place a large pot of water to boil on high heat. Season with salt generously.
Step 2: Add the garlic and coriander seeds to the water and then add the cavolo nero, followed by the spinach and blanch for 2-3 minutes.
Step 3: Drain the cavolo nero and spinach mix, making sure to also drain the garlic and coriander seeds.
Step 4: Blend the drained cavolo nero, spinach, garlic and coriander seeds in a high-speed blender, along with 3/4 of the chopped dill and the Belazu Flavour Hacks Green Chilli. Season to taste.
Step 5: Heat a wide pan with a deep lip on medium heat and pour the olive oil into it.
Step 6: Add the whole jar of Judion beans, including the juices, into the hot pan, season with salt and pepper and stir.
Step 7: Add the spicy cavolo nero sauce and half of the feta, mix and bring to a simmer for 10 minutes.
Step 8: Garnish the beans with the rest of the feta, dill and spring onions and serve with toasted crusty bread and lots of olive oil.

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