White beans with coconut cream

Vegetarian

Servings

4

Preperation

15 minutes

Cooking

25 minutes

Waiting

-

400 g cooked white beans (butter beans) 1 large onion, sliced into rings 2 cloves garlic, finely chopped 2 tbsp olive oil 200 g fresh spinach 1 medium carrot, diced 1 medium zucchini, diced 30 ml white wine 200 ml coconut cream salt pepper fresh parsley for garnish 1 tsp turmeric

In a large pan, heat 2 tbsp olive oil over medium heat and sauté the onion until caramelized.

Add the garlic and sauté for 1 minute until fragrant.

Add the carrot and zucchini and sauté for 3–4 minutes until they start to soften. Deglaze with the wine and wait for it to evaporate.

Add the white beans and spinach, stirring until the spinach wilts slightly.

Pour in the coconut cream and turmeric, season with salt and pepper, and let it simmer for 5–7 minutes until the sauce thickens.