VegBox Recipes

Spinach And Beans

Sometimes spring isnít quite hot enough for salads and you crave something to warm you up. This recipe uses fresh, in-season spinach, lightly cooked with beans of your choice. It works well with butterbeans, cannelloni beans or even black-eyed beans or chick peas.
 
 

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

Around 20 minutes
 

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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