Serves 4
This gorgeous bean recipe is easy to make, full of protein, and it will impress all your dinner guests.

Ingredients
For the beans
1 large garlic bulb
700g of cooked white beans (my favorite are Corona beans) If you start with dried beans you’ll need about 250g.
100mls of vegetable stock
1 lemon
Salt and pepper to taste

For the salsa
1/2 cup of fresh tarragon
1/2 cup of fresh parsley
2 garlic cloves
1 tbsp Dijon mustard
2 tbsp capers
1 lemon
1 ½ tbsp red wine vinegar
100ml extra virgin olive oil

Preheat oven to 400F
Cut off the sprouting end of the garlic bulb, leaving the skin on the bulb. Drizzle the garlic with a little olive oil, wrap in a square of tin foil and roast in the oven for 25-30 minutes.
For the salsa verde, finely chop the tarragon and parsley. Crush the garlic. Add the herbs and garlic to a bowl along with the mustard, capers, vinegar and a squeeze of lemon juice. Finally, stir through the olive oil. Taste and season with salt or more vinegar if needed
Squeeze the roasted garlic (once it’s cool enough to handle) into a food processor followed by half the beans. Blitz into a smooth cream. Pour the creamed beans into pan, bring to a simmer over medium heat, gradually add the stock until desired consistency, finally add the remaining beans and simmer for 3-5 minutes until the whole beans are warmed through and tender.
Squeeze the lemon and add the juice to the pan. Simmer for another 30 seconds. Add salt and freshly ground black pepper to taste.

Before serving, drizzle the salsa verde over the beans