single portion, edited for preference
187.5g tinned Butter beans
100g red Onion, sliced thinnish and roughly chopped
nutmeg(gr) pepper(gr) ground cinnamon
45ml Sunflower Oil
400g frozen leaf Spinach, thawed and squeezed
garlic, chopped finely
fresh thyme, chopped finely
90g Philadelphia Light
2 aniseed, fennel and cardamom teabags, eg Feel New, made into about 2500ml tea
125g baby Tomatoes, halved
1 Albumen, from 8min boiled egg, chopped
40g crunchy Peanut butter
BUTTER BEANS (20min)
In small frypan with lid, stirred the onions and ground spices into 15ml Sunflower Oil and fried 20 min in all.
For the last 10min added the Butter beans on lower heat and covered with lid.
SPINACH (20min) TOMATOES (10min)
In large frypan with 15ml Sunflower Oil, fried the Spinach 20min in all.
With 10min left, added about 10ml Sunflower Oil to the pan, mixed the Tomatoes and Albumen into that and fried 10min. Also added the thyme to the Spinach.
For the last 5min added the remaining 5ml Sunflower Oil to the pan, put the garlic into that to blond a little before stirring into the Spinach.
For the last 2min added the Cheese mixed with about 90ml of the spice tea to the Spinach. Also stirred the Peanut butter mixed with about 90ml of the spice tea into the Tomatoes.
Complete protein 11.5g
Saturated fats 14g
uncompleted Legume protein 23.1g