Spanish Spicy Beans on Toast
Spanish Spicy Beans on Toast

Ingredients

Method

  • 2 slices of ciabatta, toasted and rubbed with garlic and oil
  • 1 tbsp olive oil
  • 1 tsp dried chilli flakes
  • 1⁄4 onion, chopped
  • 1 garlic clove, chopped
  • 100g spinach
  • 55g kidney beans, from a can
  • 1 tsp chopped parsley
  • Salt and pepper
  • Heat the oil in a frying pan, and chuck in the chilli flakes, garlic, and onion, and fry for 3 minutes to soften. Add the spinach and the beans, and cook until the beans are warmed and the spinach wilted. Drain any excess moisture, and season well with salt and pepper. Serve hot on your ciabatta, sprinkled with a little more parsley.
30 mins
1 serving
This recipe pairs perfectly with the 3 Vinerones 'La Esquirla del Bardallo' Tempranillo 2015 from Rioja, Spain.

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