Creamy Pesto Butter Beans

Start by making the pesto. Add the drained and rinsed butter beans, nutritional yeast, almonds, garlic, vegetable stock, lemon juice and basil to a blender and process until smooth.
1 can (14 oz / 400 g) butter beans
3 tablespoons nutritional yeast
¼ cup almonds
2 garlic cloves
¼ cup vegetable stock
1 tablespoon lemon juice
1 cup basil
Heat the olive oil in a large pan or pot over medium heat and cook the leek for 1 minute. Add the fennel and continue to cook for 3-4 minutes until softened.
1 tablespoon olive oil
1 medium leek
½ fennel bulb
Add the butter beans to the pan and stir in the pesto.
2 cans (14 oz / 400 g) butter beans
Next, add the vegetable stock to loosen it a bit, then stir in the baby spinach. Cover the pan with a lid and simmer for 2-3 minutes until the spinach is wilted.
¼ cup vegetable stock
2 cups baby spinach
Stir in the pine nuts and red chili flakes.
2 tablespoons pine nuts
¼ teaspoon red chili flakes
Adjust the seasoning to taste and serve with crusty bread or on toast, topped with toasted pine nuts if you like.
Salt and freshly ground black pepper to taste