• 2 cloves of garlic
• 1 bunch of spring onions
• 1 x 400g tin of pinto beans
• 100g of creme fraiche
• 20g of Parmesan or pecorino cheese

Peel 2 cloves of garlic, trim 1 bunch of spring onions, finely slice it all and place in a non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Fry for 2 minutes, pour in 1 x 400g tin of pinto beans, juice and all, followed by 100g of creme fraiche and simmer until you have a silky sauce consistency. Season to perfection with sea salt and black pepper, finely grate and stir through 20g of Parmesan or pecorino cheese, then drizzle over a little extra virgin olive oil, if you like. Lovely served with roast chicken or piled into a steaming hot jacket potato, or even with steamed or baked fish fillets.