Cannellini beans with spinach and tomato stew

In Puglia, many of the ‘cucina povera’ recipes involve pulses and vegetables being cooked and served together. Due to slow cooking methods, pulses are usually soaked over night and cooked before being used in everyday cooking. Their nutritional qualities are abundant and are imperative to leading a healthy Mediterranean life. However, lets get real. I don’t know anyone in London, that probably has the time to soak and cook pulses when juggling a hectic city lifestyle. So, in my cupboard I am always stocked with tinned pulses that I buy from my local Italian delis or supermarket. They literally speed up the cooking process by hours, making eating that Mediterranean diet easier.

Inspired by the many dishes eaten on my many Puglian trips, I created this super quick, delicious dish. Cannellini beans with spinach and tomato stew.

Cannellini beans with spinach and tomato (2-3 people)

  • 2 tins of Cannellini beans
  • 2 garlic clove, finely chopped
  • 1/2 tsp dry rosemary
  • 200g baby spinach
  • 12 cherry tomatoes, quartered
  • Olive oil
  • Extra virgin olive oil (for dressing)
  • salt

CANNELLINI BEANS WITH SPINACH AND TOMATO

  • Empty the tins of cannellini beans into a saucepan with a drizzle of olive oil. Add half the garlic and dry rosemary. Season with salt. Heat through the beans.
  • In the meantime, blanch the spinach in boiling salted water and set aside.
  • In a frying pan, fry the remaining garlic in olive oil and add the cherry tomaotes. Cook for 5 minutes until they begin to soften.
  • Add the spinach to the tomatoes and cook for another 5 minutes. Season with salt.
  • Plate the cannellini beans first and place the spinach and tomato on top. Serve with a drizzle of extra virgin olive oil.