Garlic butter beans with spinach

Drain the jar of butter beans into a fine sieve and rinse under water to remove the preservatives.

Roughly chop 8 cloves of garlic and 150 g fresh spinach.

Heat a large fry pan over medium heat with 30 ml extra virgin olive oil for a couple of minutes.

Add the garlic and stir continuously about 1 minute so it sautes evenly without browning, until fragrant.

Add 1/2 tsp dried thyme and 1/4 tsp (0.17 g) saffron threads and mix to coat the garlic.

Add the drained butter beans and 240 ml vegetable broth.

Season with sea salt and black pepper, mix gently and simmer 5 to 10 minutes, until the broth has reduced by half.

Add the spinach in batches, stirring until lightly wilted.

Off the heat, transfer to a serving dish; finely grate over manchego and a little lemon zest, avoiding the bitter white pith.