- 1 tbsp oil
- 2 cloves garlic, minced
- 400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained)
- 2 tbsp St Helen’s Farm double goat’s cream
- 50 g St Helen's Farm goat's cheese, grated (~ 1/2 cup when grated)
- 50 g (~ 1/4 cup) frozen peas
- Salt
- Black pepper
- 1 handful fresh rocket (arugula) - spinach would work well too
- 5 cherry tomatoes, halved
Heat the oil in a frying pan, and add the minced garlic and drained tin of beans. Cook over a low heat for a few minutes until the garlic is fragrant and the beans have softened slightly - you can gently mash them slightly with the back of a spoon if you want to.
Add the goat's cream and grated goat's cheese, and mix them into the beans so the cheese melts.
When the sauce is smooth, add the frozen peas, and mix to combine. Cook for 5 more minutes until they have thawed. Season generously with plenty of salt and pepper.
Add a handful of fresh rocket (arugula) and a few halved cherry tomatoes, and cook for a couple more minutes, until the rocket has wilted and the tomatoes are slightly soft.
Serve warm.
Nutrition Facts
Creamy white beans with goat's cheese
Amount Per Serving (1 portion)
Calories 487
Calories from Fat 208
% Daily Value*
Fat 23.1g36%
Saturated Fat 7.5g38%
Cholesterol 32mg11%
Sodium 233mg10%
Potassium 167mg5%
Carbohydrates 47.4g16%
Fiber 15.4g62%
Sugar 2.4g3%
Protein 21.5g43%
Calcium 60mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.