Giants beans with spinach, leeks

and PARVEGANO Piquant & Nutty


1 white onion, finely chopped
1 leek, cut into thin slices
2 spring onions, cut into thin slices
350 gr spinach (washed, cleaned)
400 gr of boiled giant beans
100 ml of olive oil
½ teaspoon of red pepper
½ teaspoon of red pepper flakes
400 ml of coconut cream
5 tablespoons of PARVEGANO Piquant & Nutty
1 bunch of fresh coriander
Juice of 2 lemons

Preparation time: 20 minutes
Cooking time: 90 minutes
For 2 servings


Place the giant beans in water one day ahead and let them soak.
The next day remove them from the water and boil them in fresh water for 1 hour (or until they are soft).
Heat the oil in a wide pan.
Add the chopped onion, leek, spring onions and sauté until they turn brown.
Add the spinach and cook until it loses its volume.
Add the giant beans, the spices, the PARVEGANO Piquant & Nutty and stir well.
Turn off the heat and, while it is still hot, add the coconut cream and mix well.
Finally, finely chop the coriander, add it and stir.
Close the lid and let it rest for 5 minutes.
Serve on plates and garnish on top with lemon juice.