Parmesan & Black Pepper Butter Beans
Creamy butter beans coated in a deliciously rich sauce of melted Parmesan and cracked black pepper.  This is a quick and flavourful dish, perfect as a side or a light main. I served this with lemon & herb roasted chicken thighs and seasonal vegetables but I could have ate the butterbeans alone (all to myself).    
Servings: 4 yield(s)
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Ingredients
  • 1 tbsp butter
  • 1 tsp black pepper (coarsely freshly ground)
  • 800 g tinned butterbeans (drained)
  • 250 ml chicken stock
  • 60 g Parmesan (freshly grated)
  • 1 tbsp fresh flatleaf parsley (chopped)
Instructions
  1. Melt the butter in a large pan, add the ground pepper. Gently heat, stirring occasionally for 1 minute or until fragrant.
  2. Add the butterbeans and the stock, simmer until the liquid has reduced by half.
  3. Reduce the heat, add the grated Parmesan, gently fold the cheese into the beans until it has fully melted and the sauce has thickened. If the sauce is too thick add 1-2 of tablespoons of warm water to loosen.
  4. Season to taste, sprinkle with parsley and serve. Enjoy!