Tinned beans are such an easy way to get protein and fibre into your diet. Butter Beans have a creamy texture that pairs beautifully with bright flavours like tomato and lemon. As I need to get lots of iron into my meals Butter Beans and Spinach is a power dish that also tastes amazing. I serve this side dish with meats and fish or with a whole roasted cauliflower or veggie sausages.
Serves 2 Adults & 2 Kids
1 400g tin of butter beans
1 head of garlic
10-14 small tomatoes
30ml single cream
1 tsp rock salt
2 tbsp olive oil
optional: 1/2 tsp chilli flakes
- Peel and finely chop the garlic. Put the olive oil in a frying pan on a medium heat then add the garlic (and chilli if using) and cook slowly for a few minutes (you don’t want the garlic to burn so keep the heat low.) Halve the tomatoes then add the to the pan, cut side down and cook for another 2 minutes.
- Drain the butter beans and add to the pan then sprinkle over the salt and stir. Cook for 3 minutes before adding the spinach and squeezing over the juice of half a lemon. Once the spinach has wilted, add the cream and stir then heat for another minute before serving.
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