Spicy Beans Wilted Greens

The combination of the creaminess from the dried beans with the richness from the parmesan rinds gives this dish impact. It’s full of flavour and goodness, and with a little bit of prep ahead of time, makes a delicious pregnancy meal or accompaniment.

| Serves 6 |

Ingredients

4 anchovy fillets packed in oil, drained (optional)

1 tsp red pepper flakes

4 cloves garlic, thinly sliced

1 large onion, thinly sliced

4 celery stalks, finely diced

1 sprig rosemary

salt and pepper to taste

1 Parmesan rind (optional), plus shaved Parmesan for serving

450g dried white beans or chickpeas, soaked overnight, drained

1 bunch kale or mustard greens, ribs and stems removed, leaves coarsely chopped

1 bunch large flat-leaf spinach, trimmed, coarsely chopped

4 cups trimmed arugula or watercress, divided

2 tsp fresh lemon juice

Method

Heat ¼ cup coconut oil in a large Dutch oven or casserole dish over medium heat. Cook anchovies, if using, chilies and garlic, stirring occasionally, until garlic is soft and anchovies are dissolved.

Add onion, celery and rosemary. Season with salt and pepper. Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes.

Add Parmesan rind, if using, beans, and 10 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are beginning to fall apart, 3–4 hours.

Lightly crush some beans to give stew a creamy consistency. Mix in kale, spinach and half of arugula. Season with salt and pepper. Cook until greens are wilted, 5–8 minutes.

Toss remaining arugula with lemon juice and one tablespoon olive oil. Season with salt and pepper.

Divide stew among bowls. Top with arugula, shaved Parmesan, and a drizzle of olive oil. Enjoy.