Middle Eastern Spinach & Beans

I have a rainbow chard glut at the moment, and am using it as spinach wherever I can. I based this recipe on Claudia Roden's Salq Bi Loubia (Spinach with Black Eyed Beans) from her A New Book of Middle Eastern Food using chard, white beans, garlic, and spices not detailed in her recipe.

Serves 2

1 large onion, peeled & thinly slliced

2 tbsp extra virgin olive oil

500g spinach or chard, rinsed well
1 can beans in water (black eyed, haricot, whatever)

1 clove of garlic, crushed

1 tbsp za'atar or ras el hanout, or 1 tsp ground cumin

In a saucepan large enough to fit all the greens, gently fry the onion until caramelised.

Rinse the spinach/chard several times until the water is clean.  When the onion is golden brown add the greens still dripping with water.  

Cover with a lid or plate and simmer for 5-10 minutes until the greens have wilted.

Stir through the garlic, spices, and drained beans (keep the liquid to make the dish more soupy at the end if preferred). Cover and heat the beans through.  Add more bean water if you like a more soupy dish.

Serve hot or cold with crusty bread.

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