Garlic Butter Beans with Spinach
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 1 can butter beans 20 oz / 570 grams
- 8 cloves garlic
- 5 oz fresh bagged spinach 150 grams
- 1/2 tsp dried thyme .5 grams
- 1/4 tsp saffron threads .17 grams
- 1 cup vegetable broth 240 ml
- 1 oz Manchego cheese 28 grams
- 1 lemon
- pinch sea salt
- dash black pepper
Instructions
-
Drain the beans into a fine sieve and rinse under water, roughly chop the cloves of garlic and roughly chop the spinach
-
Heat a large fry pan with a medium heat and add in the olive oil
-
After a couple of minutes add in the chopped garlic, mix continuously, after 1 minute and the garlic is fragrant, add in the thyme and saffron, quickly mix together, then add in the drained butter beans, broth and season with sea salt & black pepper, gently mix together and then simmer
-
After 5 to 10 minutes and the broth has reduced in half, start adding the chopped spinach and mixing it around that way it easily wilts, do this in batches so the spinach does not overflow out of the pan
-
Once all the spinach has been added and it´s lightly wilted, remove the pan from the heat
-
Transfer into serving dishes, topped off with a kiss of grated cheese and some lemon zest, enjoy!
Recipe Notes
Get the Saffron I used to make this Recipe