INGREDIENTS 

• 600g baby new potatoes, large ones halved
• 1 tbsp. olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 celery stalks, finely chopped
• Handful Fresh thyme leaves
• 2 tsp. Dijon mustard
• Generous grating nutmeg
• 400g can butter beans, drained and rinsed
• 400g can cannellini beans, drained and rinsed
• 1 jar Sacla’ Vegan White Sauce
• 1 vegan stock cube diluted in jar of hot water (use Vegan Sauce jar)
• 250g bag spinach
• Sea salt for seasoning
• Freshly ground black pepper for seasoning

INSTRUCTIONS 

1. Add the potatoes to a pan of salted boiling water and cook for 15-20 mins until tender, then drain and put to one side.
2.  Heat the olive oil in a large deep frying pan, add the onion, and season well with sea salt and freshly ground black pepper.
3. Cook until beginning to soften, add the garlic, celery and thyme and cook for a further 5 mins until celery is softened.
4. Stir through the mustard and nutmeg, then tip in the beans and Sacla' Vegan White Sauce and add the stock.
5. Stir and leave it to simmer and thicken for 10-15 mins.
6. Stir through the spinach until wilted, then stir in the potatoes.
7. Taste and season some more if needed then transfer to serving bowls (serve piping hot).