• To drink: A fruity Chenin Blanc will partner well with the juicy, sweet prawns and flavourful beans.

    Cannellini beans with spinach and spicy prawns

    Serves: 4
    Cooking Time: 20 mins


    • 60ml (¼ cup) olive oil
    • 3 garlic cloves, chopped
    • 5ml (1 tsp) dried chilli flakes
    • 2 x 410g tins cannellini beans, rinsed and drained
    • 300g spinach, washed and chopped
    • juice of 1 lemon
    • salt and freshly ground black pepper, to taste
    • 12 tiger prawns, heads removed and deveined
    • 125ml (½ cup) fresh flat-leaf parsley, chopped



    Heat 45ml (3 tbsp) of the olive oil in a medium saucepan. Add two chopped garlic cloves and fry lightly for 1 minute.


    Add 2,5ml (½ tsp) chilli flakes, beans, spinach and lemon juice. Season and cook for 1 minute. Adjust the seasoning, adding more lemon juice, if desired, and remove from the heat.


    For the prawns, heat the remaining olive oil in a non-stick frying pan over high heat. Add the remaining garlic and chilli flakes. Season, add a squeeze of lemon juice and the parsley.


    To serve, spoon the spicy beans into serving bowls and top with prawns.