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Creamy beans & greens on toast
Beans and pulses are good sources of protein and fibre so if you are cutting down on meat and fish, they can be useful dietary additions too when cooking with leftovers, suggests Elly Curshen
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Ingredients
1 tbsp extra virgin olive oil, plus extra for drizzling
1 small clove garlic, finely grated, or to taste
50g spinach (or kale, cavolo nero, watercress or rocket)
½ x 400g can Essential Cannellini Beans, drained and rinsed
2 tbsp Cooks’ Ingredients Cacio e Pepe Paste
2 slice/s thick slices bread (sourdough, bloomer or ciabatta work well)
½ lemon, juice
Pinch Cooks’ Ingredients Pul Biber, or a sliced red chilli, to serve (optional)
Method
Heat the oil in a frying pan, then add the
garlic and spinach (or other greens). Sauté over
a medium heat until wilted. Mix in the beans.
Stir in the cacio e pepe paste so the beans
and greens are well coated. Heat for
1-2 minutes, until piping hot throughout
Toast the bread, drizzle with olive oil, then
pile the creamy beans and greens on top.
Squeeze a little lemon juice over the dish, then
season. Sprinkle with the pul biber or fresh chilli
(if using) to finish.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,047kJ/ 729kcals
Fat
37g
Saturated Fat
12g
Carbohydrates
67g
Sugars
4g
Fibre
13g
Protein
24g
Salt
2g
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