White beans in a creamy tarragon and dill sauce

White beans in a creamy tarragon and dill sauce
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

This tasty recipe uses a high-protein vegan silken tofu version of a simple white sauce, combined with high-fibre beans and fresh herbs.

Each serving provides 320 kcal, 19.3g protein, 31.4g carbohydrate (of which 4.3g sugars), 13.2g fat (of which 2.1g saturates), 10.9g fibre and 2.29g salt.

By Dr Rupy Aujla

Shopping list

Ingredients

For the creamy sauce

For the beans

  • 1 tbsp olive oil
  • 1 small shallot, peeled and finely chopped
  • 100ml/3½fl oz white wine (vegan, if required)
  • 400g tin white beans (butter beans or cannellini beans will do), drained
  • 200g/7oz spinach, finely chopped
  • bunch fresh dill, leaves and stalks finely chopped
  • bunch fresh tarragon, leaves finely chopped and stalks discarded
  • sliced bread, toasted (optional)
  • salt and freshly ground black pepper

Method

  1. To make the creamy sauce, place the tofu, stock and tamari in a food processor or blender. Blend to a smooth and silky white sauce consistency. Set aside.

  2. To make the beans, heat the oil in a large casserole dish over a medium heat. Add the shallot and fry for 6 minutes until softened and translucent.

  3. Deglaze the pan with the wine and cook until reduced by half.

  4. Add the beans to the pan with the tofu sauce and bring to a gentle simmer for 10–15 minutes, or until the sauce has thickened to your desired consistency.

  5. Add the spinach and stir into the sauce until wilted. Turn off the heat, season with salt and pepper and stir through half of the dill and tarragon.

  6. Divide between two bowls and garnish with the rest of the dill and tarragon. Serve with the toasted bread alongside, if using.