Lemon butter bean mash with garlicky spinach

What you’ll need

Saucepan; Frying pan; Fork or potato masher; Board, knife, measuring jug and toaster.

Ingredients

• 2 × 400 g tins butter beans, drained and rinsed (about 480 g drained)
• 100 ml vegetable stock, plus a little more if needed
• 1 tablespoon olive oil, divided
• 1 lemon: finely grated zest and 1 tablespoon juice
• 200 g spinach, washed
• 2 garlic cloves, finely sliced
• 4 slices bread, toasted
• Salt and black pepper, to taste

Let’s make dinner.

1. Put the drained beans and 100 ml stock in a saucepan. Bring to a gentle simmer over medium heat, then cook for 5–7 minutes, stirring, until the beans are hot and easily crushed.
2. Lower the heat. Add half the olive oil, the lemon zest and 1 tablespoon lemon juice. Mash with a fork or potato masher, leaving some beans intact. Stir in a little extra stock if needed for a soft, spoonable consistency.
3. Warm the remaining oil in a frying pan over medium heat. Add the garlic and stir for 30 seconds without browning. Add the spinach in handfuls and cook, stirring, until wilted and hot, about 3–4 minutes.
4. Taste the mash and spinach separately and adjust salt and pepper. Divide the mash between two plates, spoon the spinach over it and serve with the toast.