1 × 400g tins butter beans drained and 1 tin cannelli beans rinsed 3½ cups total)
vegetable stock 2 cups
200 ml coconut milk or oat cream ¾ cup
3 –4 large handfuls chard or baby spinach about 4 cups, roughly chopped
Zest of ½ lemon
Lemon juice to taste
tamari 1 tbsp
Sea salt and freshly cracked black pepper
Extra virgin olive oil
Fresh basil finely chopped
Build the base
Heat the olive oil in a large pot over a medium heat. Add the onion with a pinch of salt and cook for 6–8 minutes until soft and sweet. Add the garlic, mixed herbs and chilli flakes and cook for another minute.
Add the beans and broth
Add the butter beans, vegetable stock and tamari. Bring to a gentle simmer and cook for 8–10 minutes. Mash some of the beans with the back of a spoon, or briefly blend a cupful of the soup, to naturally thicken the broth.
Make it creamy
Stir in the coconut milk or oat cream and simmer gently for another 5 minutes until rich and silky.
Add the greens
Stir through the chard or spinach and cook for 2–3 minutes until just wilted. Add the lemon zest, a squeeze of lemon juice, salt and plenty of freshly cracked black pepper.
Serve
Ladle into bowls and finish with a drizzle of extra virgin olive oil and a sprinkle of fresh basil.
2 tbsp vegetable oil 4 ears fresh corn, shucked, kernels removed (about 3-4 cups fresh corn kernels) 3 tbsp Mexican Crema or sour cream 2 tbsp mayonnaise 1 clove garlic, grated on a microplane grater (about 1 to 2 tsp) 2 tbsp fresh juice from 2 limes ¼ tsp chili powder ¼ tsp cumin 1/8 tsp smoked paper coarse salt and pepper, to taste ¼ cup Cotija or feta cheese, finely crumbled¼ cup finely diced red onion 1/3 cup fresh cilantro leaves, finely chopped
Warm oil in a large nonstick skillet over medium-high heat until shimmering. Add in the corn kernels; cook for about 5 minutes, tossing a few times, until lightly charred. Season with salt and pepper, to taste. Remove from the heat and cool for 10 minutes.
In a large mixing bowl, whisk together the crema, mayonnaise, garlic, lime juice, chili powder, cumin, paprika, and a pinch of salt and pepper.
Add dressing to the bowl with the cooled corn along with the cotija cheese, red onion, cilantro, and jalapeño. Using a rubber spatula, gently fold to combine and coat.
Serve and enjoy! (This salad is typically served warm, but it is also good at room temperature or even cold.)
