A quick, easy and cheap tasty toast topper to satisfy you after a busy day!
1 380g carton cooked butter beans
1 large spring onion
4 large chestnut mushrooms
handful of young spinach
3 cloves of garlic
olive oil
salt and pepper
flat leaf parsley
Heat a tablespoon or so of olive oil in a small skillet.
Finely chop the spring onion and add to the pan. gently cook over a medium for several minutes before adding the sliced mushrooms. season and sweat for several more minutes.
Finely mince the garlic and add to the pan. let the flavours infuse for a few minutes.
Drain and rinse the butter beans and add to the pan. season generously and heat through, stirring thoroughly so the ingredients are fully combined.
Lastly add the spinach and let it gently wilt before adding a little more salt and pepper.
Serve hot with some roughly chopped flat leaf parsley and sliced scallions.
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