Ingredients

Serves 4

• 200g butterbeans, cannelini or chickpeas, cooked
• 2 tablespoons olive oil
• 1 onion
• 2 cloves garlic
• 300g spinach leaves
• salt & pepper to taste
• ¼ teaspoon ground cumin seeds
• ¼ teaspoon ground coriander seeds

Method

1. Peel the onion and chop finely. Peel and crush the garlic.
   
   
2. Gently heat the oil in a pan and sauté the garlic and onion for about 8 minutes, until soft.
   
   
3. Add the ground coriander and cumin and sauté for a further 2 minutes.
   
   
4. Wash the spinach leave thoroughly, to remove any grit. Drain well.
   
   
5. Add the beans to the onion mixture and heat for a couple of minutes, to heat through.
   
   
6. Add the spinach to the pan. Cover and cook for 2 minutes until the spinach has wilted.
   
   
7. Season with salt & pepper to taste.
   

Time From Cupboard-To-Table

Notes & Variations on Spinach And Beans

Instead of the cumin and coriander, you could use ¼ teaspoon freshly grated nutmeg. Add this at the same time as the spinach. For a really warming dish, serve with mashed potato. Or you could try it as a lunchtime meal with toast or fried bread.

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