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I wasn’t expecting this to taste as delicious as it does. It’s rich and creamy without having had any cream added. It’s nourishing and comforting and very simple to make. It uses store cupboard ingredients too and you’re likely to have everything you need without having to shop.


3 tins cannellini beans drained and rinsed
250g pouch cooked Freekeh
2 litres vegetable stock best quality you have.
3 garlic gloves skin on and bashed
Small bunch time.
¼ cup extra virgin olive oil
Good amount of salt and pepper
3 large handfuls of spinach leaves
Chilli flakes, I used Aleppo


In a large pan add the beans, stock, garlic cloves and 6 sprigs of thyme. Bring to a boil and reduce to a very low simmer. Cook for about 1-1 1/2 hours until the beans have become creamy and stew like.

Remove the woody thyme sprigs and add about 2 tsp of salt and 1 tsp of fresh ground black pepper. Check the seasoning and add more if this time add the pouch of Freekeh and cook for for another 5 minutes, till its heated through.

When you’re ready to serve, stir in the spinach, a good tsp of thyme leaves and the olive oil. When the spinach has wilted give it a good stir and serve in bowls, with a little extra oil drizzled on top and a sprinkle of chilli flakes

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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