members recipes

Ingredients
1 tin of butterbeans
Carrots, peeled and cut into small chunks
Olive oil
Caraway seeds
Chard chopped up
1 garlic clove, roughly chopped
Fresh coriander (stalk & leaves)
Red wine vinegar
Salt & pepper

Method
Put the carrots into a pan, sweat off with some olive oil, caraway seeds, chard stalk, garlic, butterbeans, seasoning and coriander stalks. Finally add the chard leaves. Toss this all with splash of red wine vinegar, olive oil, salt & pepper and top with some roughly chopped fresh coriander leaves.