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.