Spinach & Beans

Inspired by escarole & beans

Ingredients

• Olive oil

• 2-3 cloves of garlic, minced

• 1 cup cherry tomatoes

• Handful of fresh basil

• 1 can pinto beans (or cannellini beans), drained and rinsed

• 1 bag frozen chopped spinach, thawed and well-drained

• 1 wedge Laughing Cow cheese

• Salt

• Black Pepper

• Water (as needed)

Method

• In a pan, heat a generous drizzle of olive oil over medium heat.

• Add the garlic and let it gently sauté until fragrant.

• Add the cherry tomatoes and basil, allowing them to cook down until soft and slightly broken.

• Stir in the beans and let everything come together.

• Add the spinach, making sure it has been fully thawed and squeezed dry.

• Season with salt and black pepper and add small splashed of water as needed to help soften everything and cook evenly.

• Stir in the Laughing Cow cheese at the end, allowing it to melt into the mixture, and create a light, creamy finish.

• Taste and adjust seasoning as needed.

  Full notes and little details are included in the downloadable version