Two Ways With A Can Of Beans

Part one: butter/lima beans

When I think of quick, convenient meals, my first stop is always the humble can of beans.

Pre-cooked, nutritious and always ready to roll, canned beans are basically the Bear Grylls of the pantry — resourceful, unshakeable and probably more prepared for the apocalypse than I am. They’re that mate who shows up to every group hang with snacks, emotional support, and a perpetually cracked phone screen.

There are so many types of beans, it’s basically a legume multiverse out there. So I’ve decided to dedicate a newsletter (and two recipes) to each one — starting with the velvety, swoon-worthy butter bean (aka lima bean, aka Chonky King of the Tin).

I love these big buttery boys for two main reasons:

1. They go delightfully crispy when baked — like croutons with a PhD in nutrition.

2. They’re flavour sponges in the best possible way, soaking up marinades and dressings while still holding their shape like total pros.

So, first up we have Crispy Tahini Butter Beans. I call this kind of recipe a “Dinner Dial Up” because it’s not a meal in itself, but it can be thrown on practically anything to give a boost to the flavour/protein/fibre. These crispy butter beans will dial up your vegan caesar salad, they’ll elevate a simple rice bowl, they’ll add much-needed texture to tacos, wraps and sandwiches - they’re a true all-rounder.

The second recipe is for my staggeringly delicious Lemon and Dill Butter Bean Potato Salad. This dish is honestly the love of my life right now. I would adopt it. I would knit it a tiny jumper. It’s fresh, herby, tangy and easily satisfying enough to gently usher you out of stew season and into something a bit sunnier. This one’s for paid subscribers, as a massive thank you for keeping School Night Vegan alive and kicking. Guys, seriously, you’re the beans to my toast (English specific joke, apologies). but seriously, this newsletter wouldn’t exist without you, so honestly, thank you!

If you want both recipes, or you just want to help me to keep School Night Vegan going, consider upgrading to a paid subscription here. You’ll get access to every newsletter and recipe in my archives, plus exclusive stuff like this bloody delicious salad. If you’re not in a position to do this right now, don’t worry! Just being here and reading/liking/commenting on my newsletters also makes a huge difference!

Before we get to the recipes - two quick notes! Every year I host a few vegan holidays with The Getaway Co (a fully vegan travel company) and I have a few updates for you about this years trips.

1. Join me in Bali!

There are still a handful of tickets left for my vegan vacation to Bali this September! They’re selling fast though, so if you fancy joining me on the adventure of a lifetime, be sure to reserve your spot.

I’ve been to something like eight different destinations with The Getaway Co now and I genuinely have never known a travel company that pays more attention to detail. Every element of the trip is planned out for you, so you won’t have to spend a minute scouting for vegan friendly hotels or scouring menus for plant-based options.

Anyway, head over here for full details about our trip and to reserve your spot. I hope you can make it!

2. Come Say Hello in Toronto!

If you’re interested in joining The Getaway Co on a future trip, or if you’re alumni from a previous trip, come say hey at our big Canadian get together! I’m coming to Toronto in May (literally can’t wait) and we’re getting together on the 9th of May with fellow getaway hosts Lauren Toyota (Hot For Food) and Erin Ireland (To Live For Bakery) to talk all things vegan travel and to hopefully make a few new friends!

We did this in LA last year and it was so wonderful to see our gorgeous little vegan travel community thriving, so I can’t wait to meet a bunch of our Canadian pals! If you’re interested in joining us, you can sign up here!

OK! Onto the recipes, so that’s all from me for this week.

Thank you, love you bye!

R x

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Crispy Tahini Butter Beans

Ingredients

1 x 400g/14oz can of butter beans, drained (around 240g or 1 1/4 cups drained)

3 tbsp tahini

2 tsp cornstarch

1 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 - 1 tsp chilli powder (depending on spice tolerance)

1/2 tsp fine sea salt

Method

Preheat the oven to 180°C (fan)/ 375°F.

Pat the drained butter beans dry with a clean tea towel or kitchen paper. They don’t need to be bone dry, just not dripping wet.

In a bowl, whisk together the tahini, cornstarch, olive oil, garlic powder, onion powder, smoked paprika, chilli powder and salt until smooth.

Add the butter beans to the bowl and gently toss until evenly coated.

Spread the beans out on a lined baking tray and bake for 30 minutes, giving them a gentle shake halfway through, until golden and crisp at the edges.

Let them cool completely before serving – they’ll crisp up as they cool.

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Lemon & Dill Butter Bean Potato Salad