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.

buon appetito….

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