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

Ingreadient

• 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)

Step by step

1. 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.
2. Stir in the cacio e pepe paste so the beans and greens are well coated. Heat for 1-2 minutes, until piping hot throughout
3. 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.