7 ingredients | 10 minutes | 2 servings
Serves 2
Ingredients:
- 1 tbsp Extra Virgin Olive Oil
- 40 grams Shallot (diced)
- 2 Garlic (cloves, minced)
- 365 grams White Navy Beans (cooked, drained and rinsed)
- 120 grams Baby Spinach (chopped)
- 1 Tomato (medium, diced)
- Sea Salt & Black Pepper (to taste)
Method
- Heat olive oil in a large pan over medium heat. Add shallots and garlic and saute for 1 to 2 minutes.
- Add white beans, spinach and tomato. Stir until warm and spinach has wilted, about 5
minutes. Season with salt and pepper to taste. Enjoy!
Notes
No White Beans
Use chickpeas or lentils instead.
Extra Flavour
Add avocado, lemon juice and/or feta cheese.
Leftovers
Refrigerate in an airtight container up to 3-5 days. Leftovers can be eaten warm or cold.
