Dinner inspiration is easy to find online, but few recipes are as easy as they first seem when you come to make them. That’s not the case with these ricotta butter beans.
Nutritionist Caroline Hanna (@healthybycaroline) shared the recipe on Instagram, and it’s one of her most popular for good reason. It’s simple, nutritious, and filling, and unlike so many ‘healthy’ recipes, it’s full of flavour.
Speaking exclusively to Express.co.uk, Caroline said: “Butter beans are great in one-pot dishes because they’re creamy and delicious, and they go with the rest of the flavours.
“Because they’re a great source of fibre, this means that butter beans are super beneficial for our gut health. Fibre feeds the good bacteria in our gut, which promotes a healthy microbiome.”
Healthy bowel movements and good digestion are beneficial side effects of a healthy gut, and Caroline noted that the beans themselves are also an excellent source of plant-based protein. “They’re also full of nutrients, including folate, magnesium and potassium, which are important for our health”, said Caroline.
The health benefits of adding several vegetables, including courgette, leek, tomatoes, and garlic, speak for themselves.
Meanwhile, the ricotta may be offputting to those with weight loss goals. But Caroline assured me that, as a nutritionist, it’s a cooking staple.
She said: “I love ricotta and use it all the time! Firstly, it’s an easy way to add creaminess and a thicker texture to dishes without overwhelming as it has quite a mild flavour, and it works well in this recipe. It’s also relatively low fat and a source of protein, boosting the protein content from the beans alone in this dish.”
As a dairy product, ricotta is also a great source of calcium, which is so important for our health. It helps to build and maintain strong bones and teeth and also supports the function of our heart, muscles, and nerves.
The ingredients in this dish are all easy to substitute. “You could absolutely swap the butter beans for whatever you have lying around—cannellini beans, chickpeas, flageolet beans—they’d all work well. You could also make it completely plant-based by swapping the ricotta for a plant-based soft cheese,” said Caroline.
If you don’t have any basil, use whatever herbs you have; even dried herbs would work. The nutritionist added: “I share many bean-based recipes on my Instagram so that’s a good place to start if you’re looking to expand your bean repertoire.”
Creamy ricotta butter beans recipe
Ingredients
Two garlic cloves, finely sliced
One large courgette, chopped into quarters and sliced
One large leek, finely chopped
240g tin butter beans, drained
150ml stock
100g ricotta
A handful of fresh basil leaves
100g cherry tomatoes on the vine
Olive oil
Heat your oven to 200C, place the tomatoes in an ovenproof dish and slosh a little olive oil, salt and pepper over them.
Pour one tablespoon of olive oil into a large pan over low heat, and add the garlic, courgette and leek. Cook for five to 10 minutes until softened, stirring regularly.
Check your oven and put your tomatoes in for 15 minutes when it hits 200C. Meanwhile, add the drained butter beans to the pan with the softened vegetables and the stock. Gently stir together and allow to cook for five minutes.
Tear the basil leaves from the stems and stir in the pan until they wilt, then add the ricotta and stir well until it’s totally combined with everything.
Remove the creamy beans from the heat and season with salt and pepper to taste. Once the tomatoes are cooked, plate up the beans and add the tomatoes on top.