Creamy cheesy butter beans with Parmesan crumb recipe
 These versatile creamy butter beans are great for batch cooking. Serve with crusty bread or pile on top of toast for a hearty dinner or lunch. 60g/2¼oz day-old white bread, torn into pieces 1 tbsp olive oil20g/¾oz Parmesan, finely gratedsalt and freshly ground black pepper 60g/2¼oz day-old white bread, torn into pieces 1 tbsp olive oil 20g/¾oz Parmesan, finely grated salt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling3 garlic cloves, crushed800g/1lb 12oz giant butter beans, drained and rinsed (see tip) 200ml/7fl oz vegetable stock70g/2½oz mature cheddar, coarsely grated150g/5½oz fresh baby spinachsalt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling 3 garlic cloves, crushed 800g/1lb 12oz giant butter beans, drained and rinsed (see tip) 200ml/7fl oz vegetable stock 70g/2½oz mature cheddar, coarsely grated 150g/5½oz fresh baby spinach salt and freshly ground black pepper Method To make the Parmesan crumb, place the bread in a food processor and pulse into coarse breadcrumbs.Heat the oil in a large frying pan over a medium heat. Add the breadcrumbs and cook for about 5 minutes, stirring regularly, until golden and crisp. Transfer to a bowl, stir in the Parmesan and season with salt and pepper. Set aside. To make the butter beans, wipe out the pan, pour in the oil and place over a medium heat. Add the garlic and cook gently for 2–3 minutes until fragrant but not browned (turn down the heat if it starts to colour). Add half of the butter beans and stir to coat in the garlic oil. Pour in the stock and warm through. Lightly mash the beans with a spoon or potato masher, leaving some texture.Stir in the cheddar until melted and creamy. Reduce the heat to low, add the spinach and cook until wilted. Add the remaining butter beans and cook for a few more minutes until heated through. Season with salt and pepper. To serve, drizzle with a little olive oil and scatter over the Parmesan crumb. Serve warm, perhaps with bread for dipping. To make the Parmesan crumb, place the bread in a food processor and pulse into coarse breadcrumbs. To make the Parmesan crumb, place the bread in a food processor and pulse into coarse breadcrumbs. Heat the oil in a large frying pan over a medium heat. Add the breadcrumbs and cook for about 5 minutes, stirring regularly, until golden and crisp. Heat the oil in a large frying pan over a medium heat. Add the breadcrumbs and cook for about 5 minutes, stirring regularly, until golden and crisp. Transfer to a bowl, stir in the Parmesan and season with salt and pepper. Set aside. Transfer to a bowl, stir in the Parmesan and season with salt and pepper. Set aside. To make the butter beans, wipe out the pan, pour in the oil and place over a medium heat. Add the garlic and cook gently for 2–3 minutes until fragrant but not browned (turn down the heat if it starts to colour). To make the butter beans, wipe out the pan, pour in the oil and place over a medium heat. Add the garlic and cook gently for 2–3 minutes until fragrant but not browned (turn down the heat if it starts to colour). Add half of the butter beans and stir to coat in the garlic oil. Pour in the stock and warm through. Add half of the butter beans and stir to coat in the garlic oil. Pour in the stock and warm through. Lightly mash the beans with a spoon or potato masher, leaving some texture. Lightly mash the beans with a spoon or potato masher, leaving some texture. Stir in the cheddar until melted and creamy. Stir in the cheddar until melted and creamy. Reduce the heat to low, add the spinach and cook until wilted. Reduce the heat to low, add the spinach and cook until wilted. Add the remaining butter beans and cook for a few more minutes until heated through. Season with salt and pepper. Add the remaining butter beans and cook for a few more minutes until heated through. Season with salt and pepper. To serve, drizzle with a little olive oil and scatter over the Parmesan crumb. Serve warm, perhaps with bread for dipping. To serve, drizzle with a little olive oil and scatter over the Parmesan crumb. Serve warm, perhaps with bread for dipping. Recipe tips Giant butter beans come in jars, and are sometimes sold as 'queen butter beans' (in fact, they aren't butter beans at all, but Piekny Jas beans). Although slightly different, regular tinned butter beans would work well in this recipe, too.