Piccata Beans with Lemon and Greek Yogurt

25 minServes 4

Creamy butter beans in a bright lemon-caper sauce with spinach and Greek yogurt, finished with fresh parsley.

prepChop shallot finely
prepMince or grate garlic
prepDrain and rinse butter beans
prepRinse capers
30 ml extra virgin olive oil	Sauté shallot & garlic	Add beans, salt & pepper, cook 2 min	Pour in wine, simmer 2–3 min until reduced	Add broth & capers, simmer 5–7 min	Stir in spinach, cook 1–2 min until wilted	Turn off heat, stir in zest, juice & yogurt	Taste & adjust, top with parsley & Parmesan
1 shallot, finely chopped
2 cloves garlic, minced or grated
2 cans butter beans (400 g each), drained and rinsed
½ teaspoon salt, plus black pepper to taste
80 ml dry white wine
240 ml vegetable broth
3 tablespoons capers, rinsed
2 packed cups baby spinach
1 teaspoon lemon zest
30 ml lemon juice
120 ml Greek yogurt
2 tablespoons Italian parsley, plus optional grated Parmesan for serving

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