…Ben make Kingston beans.

This recipe was based on a dish I had at the Kingston Arms pub in Cambridge (about 10 years ago).

Put a pan on medium heat with a generous knob of butter. Slice three cloves of garlic and a red chili and add to the pan. Cook until the garlic is softened. Add a drained can of Cannellini beans, two big teaspoons of Dijon mustard, a generous pinch of sea salt and mix well. You’ll probably need to add water to prevent the mixture getting too dry – just add a little at a time during cooking. Mash a few of the beans to help thicken it. Cooking time is probably about 10 minutes, but you can stretch it out a little longer by adding more water from time to time.

Just before serving, turn up the heat a little and add a big bunch of spinach to the pan, covering it to help it steam. You need to be careful not to let the beans stick to the bottom of the pan, but try not to mix the spinach and beans too much. Remember that water will come out of the spinach, thinning the sauce.

While the spinach is wilting, fry some slices of halloumi in olive oil.

Serve it up when the spinach is wilted, and top with the halloumi pieces.

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