Rapini with sun-dried tomatoes and beans

Ingredients

• 500 g Rapini
• 400 g Beans, soaked overnight, pre-cooked
• 50 g Sun-dried tomatoes, chopped
• 4 clove Garlic cloves, minced
• 2 tbsp Olive oil
• 1 pinch Salt
• 1 pinch Pepper flakes, crushed

Method

1. Remove about 0.5cm from base of rapini stalks.
2. Place rapini in large pot with salted boiling water and cook for about 2 minutes.
3. Transfer rapini with a slotted spoon into a colander.
4. Chop rapini into 2-cm pieces and set aside.
5. Meanwhile, in large skillet, heat olive oil over medium heat and sauté garlic and hot pepper flakes, until golden, for 1 minute.
6. Stir in rapini, sun-dried tomatoes, and beans then stir until heated through, about 3-4 minutes.