Red pesto beans with wilted greens
A scrumptious combination of Mediterranean flavours and featuring legumes and leafy greens
Servings 2
Ingredients
- 2 tbsp olive oil
- 2 tbsp pesto if you have it otherwise, basil, cashews, nutritional yeast, lemon juice and olive oil
- 2 tbsp sun-dried tomatoes
- 1 onion or leek (sliced)
- 1 can cannellini beans and juice or butter beans and juice
- 1 organic chicken thigh optional (diced)
- 2 cups baby spinach leaves or chard (chopped)
- 1 tsp chilli flakes or fresh chilli (chopped)
Instructions
- Add olive oil to frypan on medium heat. When heated add onion or leek and cook, stirring occasionally for 4 minutes.
- Add diced chicken thigh (if using) and brown for a further 4 minutes, stirring occasionally
- Add the can of beans in juice and simmer for 10 minutes or until juice is reduced and beans are softened.
- Meanwhile add pesto ingredients and sun-dried tomatoes to food processor and process until finely chopped and combined
- Add pesto and spinach or chard to beans, cover and simmer for 8 - 10 minutes until spinach or chard is wilted and the flavours have mixed through.
- Add fresh or dried chilli and stir through
Notes
The chicken is not really necessary, however, I added it for some extra protein and flavour.
This dish is delicious on its own, or can be eaten with a slice of toasted, crusty bread to mop up the juices.