I always enjoy a good bean mash; as a side, on toast or simply on its own. Cannellini beans are a good source of essential vitamins and minerals including folate and iron and an excellent source of protein.
We currently have a surplus of fresh spinach in the garden so I decided to mix the two together as an accompaniment to a simple and quick egg dinner after a long day.
The combination of spinach and cannellini beans make a very nutritious and simple vegan dish that is both satisfying and tasty.
Preparation time: 15mins
Serves 2-4 as a side
- Olive oil
- 2 cloves of garlic, smashed and roughly diced
- 1 red chilli, diced (or 1 tsp bottled crushed chilli)
- 400g (14 oz) tin cannellini beans, drained and rinsed
- 1 tsp paprika
- small bunch of spinach, roughly chopped
- juice of 1 lemon
- ground sea salt and freh cracked pepper to taste
Heat the olive oil in a medium fry pan; add the garlic and chilli and cook until garlic is soft and fragrant, 1 – 2 minutes.
Add the paprika; lower heat to medium and add the cannellini beans. Toss through the garlic and chilli oil, mashing as you go with a flat wooden spoon or potato masher. Try not to completely mash the beans to retain good texture.
Add the spinach and squeeze over the lemon juice and season to taste with salt and pepper; toss through the bean mash until spinach is wilted and the beans are heated through.
Serve drizzled with a little olive oil and a sprinkling of paprika.
Good as a side dish or accompaniment to a variety of meals or simply spread on warm toasted bread!!
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