This is the meal to remember when the fridge looks sparse but the cupboard has a tin or two of beans. Onion, garlic and smoky paprika build a savoury base, while spinach folds down into the sauce in moments. Set the pan on the table and let everyone help themselves.
Let's make it.
- Heat olive oil in a deep frying pan over medium heat. Soften the onion for about 5 minutes.
- Add garlic and smoked paprika; stir for 30 seconds until fragrant.
- Pour in crushed tomatoes and water or stock. Bring to a gentle simmer.
- Stir through butter beans and cook uncovered for 10–12 minutes until the sauce thickens slightly.
- Fold in spinach a handful at a time until wilted. Add lemon juice and season to taste.
- Serve warm with parsley and toasted bread, if you like.
Make it your own.
- Cannellini beans also work if butter beans are unavailable.
- Add chilli flakes at the table rather than the pan if people like different levels of heat.
- A little extra water makes the sauce suitable for spooning over rice or couscous.
Storing and food safety
Cool promptly in shallow containers and refrigerate at 5°C or colder. Eat within 3 days, reheating until steaming hot.
Times are estimates and equipment varies. Read labels for allergens, follow food-safety directions and make suitable substitutions for your needs. Recipes are editorial suggestions, not personalised nutrition advice.
