Wholesome Beans & Greens

 If you have some beans in the cupboard, dried, tinned or jarred, and don’t know what to do with them, then this one is for you. Let’s make these Wholesome Beans & Greens

Ingredients 

500g cooked, good quality beans of choice 

200 g greens of choice, stalks removed, roughly chopped*

3 tbsp olive oil

1 large onion / 1 small onion and a couple of spring onions, finely diced

4 garlic cloves, finely sliced

For the dressing

4 tbsp extra virgin olive oil, plus extra to serve

3 tbsp lemon juice

1 tsp sea salt flakes

1 tsp dried mint

* chard and spinach are most traditional, but cavolo Nero, cabbage will also work - I boil the latter two for a couple of minutes to tenderise them a little before adding to the frying pan. The chard and spinach do not need boiling beforehand

Method 

In a frying pan, heat the olive oil, add the onion (if using spring onion, don’t add this until the brown onion has softened for 10 minutes or so) and soften over a low heat for 12–15 minutes until translucent. Once softened, increase the

heat a little so the onions start to caramelise, then add the garlic and cook for another 2 minutes. 

Add the greens to the pan, reduce the heat and cook until the greens have wilted. Remove the pan from the heat, add the cooked beans, gently stirring so not to mush up the beans but so the beans are fully coated in the greens, onions and garlic.

Transfer the mixture to a serving dish. Drizzle and sprinkle over all of the dressing ingredients, stir well and serve with an extra drizzle of extra virgin olive oil. Delicious with fresh, smoked or canned fish such as tuna or smoked mackerel, chips, beetroot meze, bread and a fresh salad.

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