Butter beans and leeks on toast

Ingredients – serves 2

• 1 tbsp vegetable or olive oil
• 8 spring onions, finely chopped (using all the onion!)
• 1 leek finely sliced
• 4 garlic cloves, finely chopped
• 1 vegetable stock cube (the kind you can crumble)
• 400g tin of butter beans (you can substitute any tinned beans)
• a handful of spinach roughly chopped (optional)
• 1 lemon
• salt and pepper
• Slices of crusty bread (or whatever you have)

Method

1. Put a pan on a medium heat and add the oil. Once warm, add in the spring onions and the leeks and a pinch of salt. Cook for 8 – 10 minutes, stirring occasionally, until they soften.
2. Add the garlic and cook for a further 2 minutes until soft and fragrant
3. Pour in the butter beans and the liquid from the can, crumble over the stock cube and give it a good stir. Bring to the boil and then let it simmer with a lid on for 10 minutes until it has thickened slightly. If you are using spinach, add in towards the end of the cooking time so it wilts. Season with salt and pepper to your taste.
4. Toast your bread and to serve, squeeze in half the lemon to the mixture, stir, and dish up over the toast. Cut the remaining half of lemon into quarters and add to the plate as a garnish.