Smokin’ Spanish beans
Ingredients
2 teaspoons olive oil
1/2 small onion, diced
6 mushrooms, sliced
1 garlic clove, crushed
1/2 x 420g can Spanish-style beans (see tip)
1 1/2 cups baby spinach, chopped
1 1/2 cups kale, stalks removed, roughly chopped
flat-leaf parsley, to garnish
Method
Step 1
Heat oil in a medium non-stick frying pan over a medium heat. Sauté onion for 1–2 minutes, or until soft. Add mushrooms and garlic, and cook for 5 minutes, or until lightly browned.
Step 2
Add beans to pan and bring to a simmer, then reduce heat to low. Add the spinach and kale, and season with cracked black pepper. Cover pan and cook for 2–3 minutes, or until greens wilt.
Step 3
Remove lid and stir gently. Place beans in a serving bowl and scatter with torn parsley.
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Recipe Info
Tip: Find Spanish-style beans in the baked beans aisle. We used Heinz which contains chorizo, so is not suitable for vegetarians.