Creamy beans with silverbeet

This recipe is adapted from Heidi Swanson's 'Super Natural Cooking'.  I was quite stoked as I grew the borlotti beans myself over the summer and this looked like a good recipe to try them out on!  I also grew the garlic and the silverbeet so except for the onion and parmesan, it's a truely homemade meal! The boy gave them the thumbs up even though I mucked up a little with my choice of pan, so they will no doubt be on the menu again.  Already getting excited about the quickly approaching spring and the planting of many more borlotti beans!

Creamy beans with silverbeet

1. Cook around 300g (3/4 cup) of soaked, dried beans until tender.  Drain.

2. Heat 3 T oil in a wide pan and add the beans when hot, stir through the oil then spread into a single layer.  Cook 3 - 4 minutes then turn and cook the other side.  The beans should be slightly crispy on the outside and soft inside.  

3. Season with salt then add 1 chopped onion, 2 cloves chopped garlic and the sliced stems of 2 silverbeet.  Cook for a couple of minutes.

4. Add 7 sliced silverbeet leaves and cook until wilted.

5. Season with salt and pepper and sprinkle with parmesan to serve.

Yum!