Butter Bean Pita Pockets

Ingredients

• 4 Mission Wholemeal Pita Pockets, heated

   

• 2 shallots, diced

  2 cloves of garlic, minced

  ½ cup sun-dried tomatoes, chopped

  300g cherry tomatoes, sliced

  2 tbsp tomato paste

• 1 tsp garlic powder

  1 tsp onion powder

  2 tsp smoked paprika

  2 tsp oregano

  1 tsp cayenne chili pepper

  300ml vegetable stock

  150ml heavy cream / 1 tbsp extra to drizzle

  30g hard cheese

  2 x 400g tin butter beans, drained

  1 bag spinach, chopped

  1 handful fresh basil, shredded

  Salt & pepper, to taste

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Instructions

• Step 1

  Drizzle olive oil in a large, non-stick saucepan over medium heat. Sauté the diced shallots for 3-4 minutes, add in the garlic and sauté for another minute. Then add in the sundried tomatoes, cherry tomatoes, tomato paste and seasonings.

• Step 2

  Once tomatoes are well combined, pour in the butter beans, stock and cream. Allow this to simmer for a further 10 minutes on low heat until the sauce has thickened.

• Step 3

  Sprinkle in the chopped spinach and stir it into the sauce until wilted.

• Step 4

  To serve, spoon Butter Bean mixture into the Pita Pocket, drizzle the extra cream on top, along with the grated cheese and shredded basil and enjoy!