Waitrose & Partners Weekend Issue 617

22 SEPTEMBER 2022 33 Food&Drink Serves 1 Prepare 5 minutes Cook 2-3 minutes 1 tbsp extra virgin olive oil, plus extra for drizzling 1 small clove garlic, nely 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 1-2 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) Creamy beans & greens on toast MORE LEFTOVER IDEAS Beans are great to keep on hand for all sorts of quick, easy and budget-friendlymeals. These include cannellini, kidney, mixed and butter beans. Youmay often find there’s half a can of beans left, though, so inmy new weekly column I’ll share recipes and ideas to make your leftovers shine – because they are just too good to waste. This recipe also includes the newCooks’ Ingredients Cacio e Pepe Paste, which is stirred through leftover canned beans and greens. I’ve piled themixture on toast, but it would be fabulous stirred through pasta too. The cacio e pepe paste coats the beans and greens in a gloriously creamy sauce. Use more or less paste depending on the amount of beans. Spinach, watercress and rocket can be wilted whole, but if using up something tougher (such as kale or cavolo nero), I would roughly chop it first. @ellypear BEANS Too good towaste withElly Curshen 1If you have an open can of beans or chickpeas, try adding them (whole or blended) to soup (shop bought or homemade) for added nutrition and bulk. It’s a great hack for sneaking extra goodness in. 2Make a spiced, smashed bean mixture to use in quesadillas, burritos and tacos, or serve as a side dish. Fry some onion and garlic until soft, then add a can of beans (black or kidney work well) plus a little cumin, chilli and paprika. Mash with enough stock to create your desired consistency. 3Try ‘any bean houmous’. Swap chickpeas for cannellini beans the next time you make a batch – it’s super smooth. 1 Heat the olive 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, then 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 nish. Per serving 3047kJ/729kcals/37g fat/12g saturated fat/ 67g carbs/4g sugars/13g bre/24g protein/2g salt S C A N T HI S CODE F OR MOR E R E CI P E S Photographs: Con Poulos, Food styling: Sian Davies, Styling: Rosie Jenkins