This is a delicious, nutritious way to pack a whole lot of Mediterranean goodness into one meal and it will change the way you see butterbeans forever! They’re often overlooked when it comes to picking beans but they’re deliciously buttery in flavour and have a lot to offer nutritionally: complex carbohydrates, plant-based protein, magnesium, potassium and iron to name but a few.
There are so many ways to eat this but my favourite is to spoon it hot onto some toasted sourdough and top it with a large dollop of cool, creamy hummus. It’s the ultimate rich, flavour filled comfort eat whether you enjoy it for brunch, lunch or dinner.
Ingredients:
Serves 4
1 x 400g tin butterbeans, drained
1 x 400g tin cherry tomatoes
½ tube tomato puree
100g sundried tomatoes chopped
200g baby spinach
1 tbsp olive oil
2 cloves garlic minced
½ small onion finely diced
1 tsp chipotle paste
1 tbsp smoked paprika
Pinch seasalt
To make:
1. Sauté the onion and garlic in the olive oil over a medium heat for 10 mins
2. Add the chipotle paste, smoked paprika, sundried tomatoes, tomato puree and salt and stir well. Sauté for another 2 mins
3. Add the drained butterbeans and the chopped tomatoes. Simmer over a low - medium heat, lid on, for 20 mins to let all the flavours cook together
4. Add the spinach on top for the last 5 mins of cooking (keep the lid on) and stir through once wilted
