Creamy cheesy butter beans with Parmesan crumb
Ingredients
- 60g/2¼oz day-old white bread, torn into pieces
- 1 tbsp olive oil
- 20g/¾oz Parmesan (or vegetarian alternative), finely grated
- salt and freshly ground black pepper
- 2 tbsp olive oil, plus extra for drizzling
- 3 garlic cloves, crushed
- 800g/1lb 12oz giant butter beans, drained and rinsed (see tip)
- 200ml/7fl oz vegetable stock
- 70g/2½oz mature cheddar, coarsely grated
- 150g/5½oz fresh baby spinach
- salt and freshly ground black pepper
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