Vegan Creamy Beans with Pesto


Heat 1 tbsp olive oil in a non-stick pan. Add the leek and sauté for 2 mins until soft

Add the garlic, thyme, and bay leaves for 1 min until fragrant

Add the butter beans and 2 tbsp of bean water from the jar, 2 tbsp Cocos Organic cream cheese and black pepper. Allow to cook for 3 – 5 mins until it starts to thicken

Discard the bay leaves then remove 1/3 cup of mix and add to a jug and puree with a stick blender. Add the puree back to the beans and stir to combine, warming for 1 min. This will add incredible flavour and make the beans super creamy without thickeners or starches

Top with olive oil, pesto, black pepper, 2 more tbsp of cream cheese, swirl a little to mix the flavours and adjust seasoning to taste. Serve with crusty bread

Store leftovers in the ridge for 2 days or freezer for 2 months


1 tbsp extra virgin olive oil

1 small leek

1 large jar butterbeans (we used Bold Bean Co)

1 clove garlic, minced

2 bay leaves

1 tbsp fresh thyme leaves

1/2 tsp black pepper

2 tbsp Cocos Organic Creamy Spread

1 tbsp lemon juice + Zest of 1 lemon



To Serve

2 tbsp vegan pesto

2 tbsp Cocos Organic Creamy Spread

1 tsp extra virgin olive oil