You’ve probably seen me make ‘the beans’ on our IG stories 100 times, we make them at least once a week! Here’s what you need: - 1 tablespoon olive oil - 2 shallots, thinly sliced - 2 leeks, cut into 1cm slices - 4 garlic cloves, finely chopped - 1 vegetable stock cube - 2 × 400g tins of butter beans - 4 large handfuls of spinach(about 200g), roughly chopped - 1 lemon, grated zest and juice - sea salt and black pepper For the sauce  - 100ml oat milk - 1⁄2 teaspoon brown rice miso paste - 2 tablespoons nutritional yeast large handful of baby spinach 1. Set a heavy-bottomed saucepan over a medium heat and add the olive oil. Once the oil is warm, add the shallots, leeks and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until they soften. Add the garlic and cook for a further 2 minutes, until it’s golden and fragrant. 2. Next, add the stock cube and butter beans, along with the liquid from each of the tins. Bring to the boil, then cover with a lid and simmer for 10 minutes, until thickened. 3. While the beans are cooking, make the sauce. Simply put the oat milk, miso, nutritional yeast and the baby spinach into a high-speed blender and blitz until perfectly smooth. 4. Once the beans are ready, pour in the sauce and add the spinach, stirring until it’s wilted. Stir in the lemon juice and season to taste with salt and pepper. Scatter over the lemon zest before serving. It’s the final recipe in Healthy Made Simple, under the name: creamy leek, spinach and butter bean bowls. Wanted to share a taste of our recipes here, for everyone that’s new to the page and continues to support our ‘more plants’ mission 💫💞🌱 - @_deliciouslyella