It sounds like something naughty doesn’t it.
It’s so secret, mainly because I don’t remember the exact mix of ingredients or the measurements. But I’ve made it a few times so I have a general idea of what goes in, and each time it seems to taste the same. Next time I’ll measure it, I promise.
The Stonesoup was the first recipe blog I ever followed, and I still love it. The blog introduced me to tinned legumes, the best way to cook broccoli, and the various uses for canning liquid. This is an adaption of one of her recipes. Butter beans are delicious, and broccoli is one of our favourite vegetables. Winners all round.
Broccoli & butter beans with secret sauce (serves 2)
Adapted from The Stonesoup. Using nutritional yeast flakes (or savoury yeast flakes) is good for that cheesy savoury flavour. It’s not expensive, get it from your local health food store. Moo juice sucks. You’re not a baby cow. However, if you make the recipe without it just taste and season until you’re happy with the flavour. It’ll still be delicious.
1 head broccoli, cut into bite-sized florets, stem trimmed and cut up as well
2 handfuls pinenuts (or pepitas if you’re poor)
3-4 cloves garlic, smashed and chopped
400g tin butter beans, drained and liquid reserved
2 cubes frozen spinach (~60g), defrosted
Big handful snowpeas, topped, tailed and snapped in half
1/4 cup nutritional yeast
1/4 cup soy milk
About 1-2tbsp lemon juice
Salt and freshly cracked pepper
- Heat olive oil in large skillet, throw broccoli on the pan and shake to get as much surface contact between broccoli and pan. Cover and cook for 30 seconds.
- Stir in the garlic and pinenuts and saute for another 30 seconds until garlic smells amazing.
- Stir in the drained beans and saute on high heat for another minute.
- Lower heat to medium, add spinach, snowpeas, soy milk, nooch and about 1/4 cup of canning liquid (making it saucy) Simmer until the sauce is a good consistency.
- When sauce is looking good, remove from heat, stir through lemon juice, season generously and serve.