Summer Green Beanotto

Ingredients

Ingredients for Main Dish

• 1 SuperValu White Onion, finely chopped (approx. 150g)
• 2 SuperValu Garlic Cloves, roughly chopped
• 400g of SuperValu Signature Tastes Wexford Rooster Potatoes
• 150g of SuperValu Baby Spinach
• 120g SuperValu Garden Peas
• 2 tbsp SuperValu Olive Oil
• Sea salt and black pepper
• 1 carton of SuperValu Signature Tastes Organic Chickpeas
• 1 carton of SuperValu Signature Tastes Organic Black Beans
• 500ml SuperValu Vegetable Stock
• 150ml water
• ½ tub The Happy Pear Basil Pesto (approx. 70g)
• 1 SuperValu Lemon, zest and juice

Ingredients for Pickled Onions

• 1 SuperValu Large Red Onion (approx. 150g), peeled and very thinly sliced
• 150ml–200ml SuperValu Apple Cider Vinegar or White Wine Vinegar
• 1 tbsp SuperValu Maple Syrup (or honey/agave)
• ½ tsp sea salt
• Optional: 3–4 black peppercorns, 1 dried bay leaf, or a pinch of chili flakes

To Serve

• 100g yoghurt of choice (we used coconut)
• 1 SuperValu Lemon
• Pickled red onions

Method

1. Blend the vibrant green sauce: Into a blender add the cold veg stock, spinach, juice of ½ lemon, pesto and a pinch of salt and pepper and blend till smooth. Taste and adjust the seasoning to your liking.
2. Start the base: Peel and finely dice the onion and garlic. Coarsely grate the potatoes. Drain and rinse the beans. Heat the olive oil in a large saucepan over a medium heat. Add the onion and potatoes with a generous pinch of salt and cook for 4–5 minutes, stirring regularly. Add the garlic and cook for a further 1–2 minutes.
3. The steam release: Add 150ml water, place a lid on top and leave to cook on a medium heat for 3–4 minutes. Remove the lid once the water is mostly absorbed.
4. Build the beanotto: Add the beans and peas, stir well, then pour in the green sauce. Stir gently and allow it to simmer and thicken for about 5 minutes until creamy and rich.
5. Season and enrich: Add the zest and juice of 1 lemon and season well with salt and pepper to your liking.
6. Finish and serve: Remove from the heat, fold through chopped parsley, taste and adjust seasoning as needed.

Method for Pickled Onions

1. Prep the onion: Peel and slice into very thin rounds or half-moons.
2. Soften & sweeten: Place into a clean jar. Add salt and sweetener of choice.
3. Submerge: Pour over vinegar until fully covered. Add optional spices if using.
4. The quick pickle: Seal, shake gently and leave at room temperature for 15–30 minutes.
5. Store: Keep in the fridge. Ready in 30 minutes, best after 24 hours.

Tips

• For faster pickling, massage onions with salt and sweetener before adding vinegar.
• Use leftover pickling liquid in dressings or for other vegetables.</li

To Serve

Serve hot, topped with finely sliced pickled red onions, a dollop of yoghurt and a wedge of lemon.