This recipe is another easy one to extend for more people. Although it uses frozen spinach you can use fresh or even young nettles, like I have on the vegan page. A little parsley is good with it too but it’s optional, only if you have some growing on a window ledge or in the garden.
I have also put up the recipe for breakfast pancakes, although you can have them any time of the day.
pancakes and fruit
cheese on toast
Butterbean and spinach
Butter Beans with Tomatoes and Spinach
Adapted from Rick Stein From Venice to Istanbul
1 x 400g tin Butter beans
1 onion, chopped
1 garlic cloves, chopped
6 tablespoons olive oil
½ Teaspoon sweet paprika
1 tablespoons tomato purée
1 x 400g tin tomatoes
1 teaspoon salt
Freshly ground black pepper, to taste
2 large handfuls of frozen spinach
Small handful fresh parsley, chopped (optional)
Small handful fresh mint, chopped
Preheat the oven to 160°C or Gas Mark 3.
Gently soften the onion and garlic in 2 tablespoons of the olive oil for 5 minutes.
When soft, stir in the paprika, tomato purée, chopped tomatoes, 100ml water, salt and pepper.
Bring to the boil then reduce to a simmer and cook for 30 minutes.
Stir in the spinach and butter beans and take off the heat.
Add the chopped herbs.
Transfer the beans to a casserole pan, drizzle with the remaining olive oil and bake for about 25-30 minutes until the beans are tender and the sauce thickened and bubbling.
Serve with bread or rolls
1 teaspoon baking powder
a pinch of sea salt
1 ripe banana, peeled and mashed
Serve with maple syrup and bananas or a few defrosted berries
Mix all the ingredients together in a bender then add a little oil in a frying pan.
Place a tablespoon of the mixer in the medium hot pan and repeat to cook a few at a time, but make sure they’re not touching, after a couple of minutes turn them over and cook the other side until golden brown.
Serve with maple syrup and fruit.