Creamy Beans with Spinach, Portobello and Pine Nuts by @beginveganbegun

35 min

4 servings

🫘

400 g

Cooked white beans

🍄

250 g

Portobello mushrooms

🥜

30 g

Pine nuts

🧅

1

Onion

🧄

1 clove

Garlic

🥬

100 g

Baby spinach

🌾

1 tbsp

Flour

🥛

200 ml

Oat milk

🧀

3.5 tbsp

Nutritional yeast

🧂

Salt

⚫

Black pepper

🫙

Nutmeg

🫒

Extra virgin olive oil

  1. Cut
    • Portobello mushrooms
    • Extra virgin olive oil

    Cut the portobello mushrooms into 4 pieces and sauté over high heat with a drizzle of extra virgin olive oil until browned and the water they release has evaporated.

  2. Season
    • Portobello mushrooms
    • Salt

    Season the mushrooms with salt and set aside.

  3. Chop
    • Onion
    • Garlic

    In the same pan, chop the onion and garlic and sauté until the onion is soft.

  4. Add
    • Baby spinach

    Add the spinach and let it reduce.

  5. Add
    • Extra virgin olive oil
    • Flour

    Add an extra drizzle of olive oil and the flour, and cook briefly, stirring.

  6. Add
    • Oat milk

    Gradually add the oat milk, stirring, until you have a creamy béchamel.

  7. Add
    • Nutritional yeast
    • Salt

    Add the nutritional yeast, season with salt and pepper, and add nutmeg.

  8. Add
    • Cooked white beans
    • Portobello mushrooms

    Add the beans and the portobello mushrooms, and let cook for 5 minutes over low heat so the flavors come together.

  9. Serve
    • Pine nuts

    Serve and scatter the toasted pine nuts over the top.

Creamy Beans with Spinach, Portobello and Pine Nuts by @beginveganbegun

35 min

4 servings

🫘

400 g

Cooked white beans

🍄

250 g

Portobello mushrooms

🥜

30 g

Pine nuts

🧅

1

Onion

🧄

1 clove

Garlic

🥬

100 g

Baby spinach

🌾

1 tbsp

Flour

🥛

200 ml

Oat milk

🧀

3.5 tbsp

Nutritional yeast

🧂

Salt

⚫

Black pepper

🫙

Nutmeg

🫒

Extra virgin olive oil

Preparation Steps

  1. Step 1/9

    Cut the portobello mushrooms into 4 pieces and sauté over high heat with a drizzle of extra virgin olive oil until browned and the water they release has evaporated.

    🍄Portobello mushrooms
    🫒Extra virgin olive oil
    🔪Knife
    🪵Cutting board

  2. Step 2/9

    Season the mushrooms with salt and set aside.

    🍄Portobello mushrooms
    🧂Salt

  3. Step 3/9

    In the same pan, chop the onion and garlic and sauté until the onion is soft.

    🧅Onion
    🧄Garlic
    🔪Knife
    🪵Cutting board

  4. Step 4/9

    Add the spinach and let it reduce.

    🥬Baby spinach

  5. Step 5/9

    Add an extra drizzle of olive oil and the flour, and cook briefly, stirring.

    🫒Extra virgin olive oil
    🌾Flour
    🥄Wooden spoon

  6. Step 6/9

    Gradually add the oat milk, stirring, until you have a creamy béchamel.

    🥛Oat milk
    🥄Wooden spoon

  7. Step 7/9

    Add the nutritional yeast, season with salt and pepper, and add nutmeg.

    🧀Nutritional yeast
    🧂Salt
    ⚫Black pepper
    🫙Nutmeg
    🥄Wooden spoon

  8. Step 8/9

    Add the beans and the portobello mushrooms, and let cook for 5 minutes over low heat so the flavors come together.

    🫘Cooked white beans
    🍄Portobello mushrooms
    🥄Wooden spoon

  9. Step 9/9

    Serve and scatter the toasted pine nuts over the top.

    🥜Pine nuts

Composition

Ingredients

Types

Legumes, Vegetables, Nuts, Grains, Plant-based milk, Seasonings, Spices, Oils

Ingredients

Cooked white beans, Portobello mushrooms, Pine nuts, Onion, Garlic, Baby spinach, Flour, Oat milk, Nutritional yeast, Salt, Black pepper, Nutmeg, Extra virgin olive oil

Notes

Cooked white beans (butter beans, large white beans or regular white beans), Portobello mushrooms (2-3 large mushrooms), Flour (heaped tablespoon), Oat milk (unsweetened, approximate amount), Nutritional yeast (3-4 tablespoons), Salt (to taste), Black pepper (to taste), Nutmeg (to taste), Extra virgin olive oil (a drizzle, amount not given)

Allergens

Tree nuts, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Halal, Vegan, soy-free, Dairy-Free, Sugar-Free

Calories

320 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 34g, Fat: 14g, Fiber: 10g, Sugars: 5g

Nutritional Information

Minerals

Iron: 3.5mg, Potassium: 700mg, Magnesium: 75mg, Calcium: 150mg, Zinc: 1.8mg

Vitamins

Vitamin A: 250µg, Vitamin K: 110µg, Vitamin B12: 1.5µg, Folate: 90µg, Vitamin C: 10mg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Knife, Cutting board, Wooden spoon

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Everyday

Origin

Source

Platform

instagram

Original Creator

@beginveganbegun

Origin

Cuisine

Spanish

Geographic

Spain, Asturias

Various

Aspect

Texture

Creamy, Chunky

Flavors

Savory, Umami, Earthy, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (Store in an airtight container,Reheat gently on the stove or microwave, adding a splash of oat milk if needed to restore creaminess), freezer : up to 2 months (Store in an airtight freezer-safe container,The béchamel texture may separate slightly on thawing; stir well while reheating,Add fresh toasted pine nuts after reheating, not before freezing)