Method

Chop the onion up finely and start to sauté in a dash of oil on medium heat. Cook until soft, then add the butter beans and garlic chopped finely. Cook until the beans start to crisp up.

Add the spinach to boiling water for about a minute to blanch it. Drain, and add to a blender with the basil, Nush chive almond spread, nutritional yeast, lemon, salt and stock powder.

Once smooth, pour the green sauce over the beans, and cook for a few minutes to warm through. Serve with a slice of sourdough and enjoy.