© J Sainsbury plc 2020
Butterbeans with spinach, chilli and garlic
An easy mixed vegetable side dish that has a spicy twist and also gives 2 of your 5 a day
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Ready in 25 minutes
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Cooking time 15 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 1 tbsp olive oil
- 1 red onion, finely sliced
- 1 red chilli, sliced
- 2 cloves of garlic, finely chopped
- 150 ml vegetable stock (made with 1/2 vegetable stock cube)
- 410 g tin of butterbeans in water, drained and rinsed
- 150 g petit pois
- 200 g young leaf spinach
Method
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1
Heat the oil in a large pan and cook the onion for 10 minutes, until softened. Add the chilli and garlic for the last 2 minutes.
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2
Pour in the stock with the butterbeans and peas and simmer for 2-3 minutes, then stir in the spinach. Once just wilted, season with freshly ground black pepper and serve.
