Pea Butter Bean Stew

20260910 #breakfastdiary 1831, 16°C/cloudy Butter beans, thanks to their creamy texture, give this a soft, risotto-like feel. High in protein too, so maybe it has a certain swagger to it? 1 serving, 480kcal Pea Butter Bean Stew

150g peas 400g butter beans 20g butter 1 lemon A handful of baby greens Parmesan cheese 2 eggs

1. Pour 200ml of water into a pan, bring to a boil, and add the peas. 2. To step 1, add the butter beans, butter, lemon zest, lemon salt, and pepper, then grate in parmesan cheese. Simmer over low heat until thickened. 3. Add butter before turning off the heat. 4. Boil water in a pot; once boiling, add 1T vinegar and an egg to make a poached egg. 5. Plate, then top generously with lemon zest, baby greens, the poached egg, grated parmesan cheese, and a drizzle of olive oil.

Inspired by @eatlifecollective