2 People Vegetarian Day 1

Butter beans with tomatoes and spinach • Photo by PhilAshley.com

I have cooked this dish before when I first got Rick Stein’s book Venice to Istanbul, but I usually use fresh spinach. This time because of budget I used frozen, but to tell the truth there wasn’t much in the look or flavour. Also unlike Rick’s version I also use tinned butter beans, I’m sure he wouldn’t mind.

This is a hearty warming dish and very filling, We had a little bread with our to mop up the juices, but you don’t need it

Toast or Porridge

Cheese salad sandwich

Butter Beans with Tomatoes and Spinach

Butter Beans with Tomatoes and Spinach  
Adapted from Rick Stein From Venice to Istanbul


1 x 400g tin Butter beans
1 red onion, chopped
1 garlic cloves, chopped
6 tablespoons olive oil
½ Teaspoon sweet paprika
1 tablespoons tomato pureé
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
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 25-30 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

Save a little of this dish back as it goes really well with the following days’ evening meal.