This classic vegan combination of beans, greens and grains has a spicy kick! We served it with whole wheat toast (for the grains) and a crunchy salad. Serves 6. (We ate it up before taking a picture, so the photo above is for illustration purposes.)

INGREDIENTS

• 1 lb. dried white northern or cannellini beans

• 2 bay leaves

• 4 cups greens, such as spinach or Swiss chard or kale

• 1 small onion

• 3-4 ribs of celery

• 3 garlic cloves, minced

• 1 tbsp olive oil

• ½ teaspoon red pepper flakes (or a full teaspoon if you like things spicy)

METHOD

1. Soak the beans in water for overnight or for at least 6 hours. Drain and put in a heavy pot, and cover with at least 2 inches of water. Add the bay leaves. Bring slowly to a simmer, then cook over a low heat for 1½-2 hours, or until tender. Allow beans to cool in their cooking broth.

2. Meanwhile, wash the greens (if using chard or kale, strip the tougher stems from the leaves; chop smaller stems into matchstick lengths and roughly chop the leaves). Peel and dice the onion and dice the celery.

3. In a large, deep frying pan, warm the olive oil over medium heat and then fry the onion, celery and red pepper flakes until soft and fragrant. Add the garlic, then add the greens a handful at a time, each with a tiny pinch of salt, once the previous handful has wilted a little.

4. If using chard or kale, cover the pan and then cook for around 5 minutes, until the greens have collapsed completely (if using spinach, skip this step). Remove the lid, cook for a further 2 minutes, then stir in the beans and a cup or two of their cooking broth, and cook uncovered for about 5 minutes. How dense or brothy you want the dish is up to you. Enjoy!

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