Creamy Pesto Beans on Sourdough

This is almost embarrassingly easy. It takes about seven minutes and tastes like something you'd get in a café for £12. The beans are creamy and satisfying. The pesto does all the heavy lifting. The sourdough is there to mop everything up.

Why it's gut-friendly: Beans are prebiotic powerhouses—they feed your good gut bacteria. Sourdough is fermented, making it easier to digest than regular bread. This meal is packed with fibre, which is essential for digestive health.

Ingredients (Serves 2):

• 1 x 400g tin of cannellini or butter beans, rinsed and drained
• 4 tbsp good-quality green pesto (check the label—some have additives; the simpler the better)
• 100ml vegetable stock or water
• A large handful of spinach (optional)
• Juice of ½ lemon
• 2 thick slices of sourdough bread
• A drizzle of extra-virgin olive oil (optional)

Method:

1. In a large frying pan, combine the drained beans, pesto, and stock or water.
2. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly and coats the beans.
3. Stir in the spinach (if using) and let it wilt for a minute.
4. Remove from heat and squeeze over the lemon juice.
5. Meanwhile, toast the sourdough until golden and crisp.
6. Pile the creamy beans onto the toast. Drizzle with a little olive oil if you're feeling fancy.
7. Eat immediately, preferably with a knife and fork because this gets messy.