Black-eyed beans with Spinach and Balsamic Vinegar

This can be served hot on its own or as a vegetable accompaniment to a meal such as roast pork, or at room temperature as a salad or antipasto.

Ingredients
340g black-eyed beans, soaked overnight
2 cloves of garlic, crushed
255g fresh spinach, roughly chopped
1 tbsp balsamic vinegar
Unsalted butter
Extra virgin olive oil
Salt and freshly ground black pepper

Rinse the soaked beans and cover with fresh, cold water. Bring to the boil and simmer for about an hour or until the beans are tender, then drain.
Fry the garlic in the butter and oil until golden then add the beans and spinach.
Fry until the spinach has wilted which should only take about a minute.
Season and add the balsamic vinegar, stir well and serve.