Piquillos Rellenos

Drain the peppers and reserve the liquid. Pat them dry with kitchen paper. In a frying pan, sauté the chopped garlic with the drained beans, reserving the bean’s liquid. Mash with a fork to a thick purée. Add a little of the beans water if necessary to form the paste. Add the vinegar and season well with salt and pepper. Leave to cool and then stuff the piquillos with this paste. Sprinkle with thyme and serve with the greens.