Fork Inflammation

Ingredients (serves 2)

• 1 red onion (chopped finely)
• 2 garlic cloves (minced)
• butter beans
• olive oil
• rosemary
• basil (chopped)
• cherry tomatoes (chopped in half)
• tin of coconut milk
• gochujang paste
• spinach
• ricotta
• black pepper
• sourdough

Method

1. Heat some olive oil in a pan on a medium heat and add onion to cook
2. While they’re cooking, mix up some ricotta with the rosemary, basil, dill and black pepper
3. Once your onions are starting to look transparent, add the cherry tomatoes face down and let them cook for a couple of minutes
4. Squash all the tomatoes down into the pan and then add the garlic and cook for a minute or two
5. Then add the gochujang paste and mix through. I use a good couple of tablespoons because I like a good bit of spice but if you want it milder, just use one
6. Add your tin of coconut milk and mix through until you’ve got a spicy, coconut sauce
7. Drain your butter beans and pour them in, mix through and cook for around 10 minutes
8. Add spinach on top and mix through when wilted
9. Once you’ve put your beans in a bowl, top with some of your ricotta mixture
10. Enjoy with some sourdough toast to dip in!