Slow Cooker Butter Beans
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 470 g Butter beans (canned; drained weight)
- 400 g Chopped tomatoes (canned)
- 2 tablespoons Sun-dried tomato pesto
- 1 Red onion (finely diced)
- 2 pinch Fine sea salt
- 4 pinch Ground black pepper
- 2 tablespoons Lemon juice
- 60 g Spinach
- 15 g Parmesan
Method
- Add 470 g Butter beans to the slow cooker along with 400 g Chopped tomatoes, 1 Red onion (diced), 2 tbsp Sun-dried tomato pesto, a2 pinch Sea salt, and 4 pinch Ground black pepper.
- Stir everything together well so the pesto is evenly distributed through the tomatoes and coats the beans.
- Put the lid on and cook on high for 2 hours. The sauce should be gently bubbling around the edges and the onion should be softened.
- About 15 minutes before the end of the cooking time, stir in 60 g Spinach.
- Put the lid back on and cook until the spinach has wilted into the sauce.
- Taste and adjust the seasoning if needed. Squeeze 2 tbsp Lemon juice over the top and sprinkle 15 g Parmesan (grated) on top. Mix well and serve.