Creamy Beans with Meatballs and Spinach
45 Mins | Serves 2
Get ready to add this easy recipe with beans and meatballs to your list of week-night staples. Get a double boost of iron and fibre, thanks to both spinach and beans being high in these nutrients.
0.5 Cups Pride Red Speckled Beans, soaked and cooked until soft
Olive oil, for frying
300 g Chicken meatballs, divided into 12 mini meatballs
2-3 Cloves Garlic, chopped
1-2 Birdseye chillies, deseeded
1 Cup Cream
25 g Chicken stock concentrate
0.5 cup of warm water
50 g Baby spinach
Salt and pepper to taste
Fresh, crusty bread
Freshly chopped chillies
- In a pan, on medium heat, fry the meatballs in oil until golden brown. Remove from pan and set aside.
- Turn heat down to medium-low. Add more oil if necessary. Fry garlic until starting to turn golden. Add chilli and fry until fragrant, about half a minute. Remove pan from heat. Add cream, stock, water and beans. Return to stove and cook on medium until sauce starts to thicken, stirring occasionally. Add salt and pepper to taste.
- Remove from heat and stir in spinach and meatballs. Serve with a sprinkling of fresh chilli and crusty bread on the side.
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