I made this for the boy one evening. He’d come back from the gym…I declined the offer to accompany him (happens a lot). We didn’t have that much in the fridge and all our meat was frozen. Luckily I remembered we had a tin of butter beans – light bulb moment! My mum used to make this for me all the time when I was little – it’s healthy & full of protein. I’ve added my little twists to a classic.
- 1 tin butter beans (19p from Aldi!)
- Olive oil
- 2/3 spring onions
- 1 red onion
- 1 clove garlic
- Spring greens
- 1 tin chopped tomatoes
- tomato puree
- Smoked paprika
- Salt & pepper
- Feta cheese
Now, really, you shouldn’t use butter beans from a tin you should by fresh ones and soak over night blah blah blah…but I never think that far ahead & most of us don’t have time. The tin of butter beans works just as well & is so cheap!!
Prep your veggies – chop the spring onions and the red onion into small cubes. Slice the spring greens and add to water to boil with a dash of salt. In another pan, add a dash of olive oil & fry off the onions and crush in the garlic on a medium heat. Fry for a few minutes then add 2 tablespoons of tomato puree.
In another pan add the contents of the butter bean tin (including the water) on a high heat and cook for 4 minutes. Whilst this boils – lower the heat on the onions & add the tin of tomatoes with 3 teaspoons of paprika, 1 teaspoon of cinnamon and the S & P. Then stir! If you feel the sauce needs more flavour, go for it! I can’t say I always stick to these measurements.
Now – transfer everything (make sure you drain the butter beans & spring greens using a colander) into an oven dish, stir, sprinkle over some fresh parsley, a squeeze of lemon and a drizzle of olive oil.
Bake in the oven on a medium heat for 20mins. Plate up then crumble over some feta.
Super easy, super health and super tasty!