- 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
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.
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.