I love this recipe, the “MIL” sent us out some arancini from the restaurant last night and I had a couple of bags of spinach which I had picked up in Lidl yesterday for spinach soup but decided on this instead. It’s really good on bruschetta too or with some crusty bread, you decide!
what you need:
1 red onion diced
1 garlic clove chopped
1 teaspoon chilli flakes
3 tbsp olive oil
baby spinach washed( I used 2 bags of spinach but never checked the weight, “blonde”)
1 400g tin cannellini beans
1 400g tin chickpeas
250ml chicken/veg stock
sea salt and black pepper
what to do:
heat the olive oil in a pan and cook the onions and garlic over a low heat for about 10 mins until soft but not coloured.
add your chilli and cook for 1 min.
add your beans and some stock, season and leave to simmer for about 10 mins.
in a dry pot cook your spinach until wilted. Squeeze out excess water.
add your spinach to your beans, season, mix together and serve.