Smokin’ Spanish beans

Author: Alice Brodie

Photographer: Devin Hart

Serves: 1

Time to make: 30 mins

Ingredients

More weights & measures

1 tablespoon olive oil
½ onion, diced
1 tablespoon tomato paste
1 teaspoon smoked paprika
6 button mushrooms, sliced
1 clove garlic, finely chopped or crushed
½ can no-added-salt tomatoes in juice
1 teaspoon balsamic vinegar
½ can cannellini beans, drained and rinsed
1 ½ cups spinach, washed and chopped
1 ½ cups kale, stalks removed, leaves torn
freshly ground black pepper
juice of ½ lemon
handful flat-leaf parsley

Instructions

Stay Awake

1 In a large non-stick pan heat olive oil over a low—medium heat. Add onion, tomato paste and paprika, cooking until onions are translucent.

2 Add the mushrooms and garlic, increasing the heat to medium and cooking for 5 minutes until nicely coloured.

3 Pour over the tomatoes and balsamic vinegar, turning down to a simmer once they start to bubble. Add cannellini beans and finally the spinach and kale on top. Season with pepper and lemon juice. Put a lid on the pan to steam greens.

4 After 3 minutes remove lid and stir. Check seasoning and serve beans in a big bowl. Scatter with torn parsley.

Variations

Make it gluten free: Check tomato paste and paprika are gluten free.

Nutrition Info (per serve)

Calories 388 cal

Kilojoules 1620 kJ

Protein 19 g

Total fat 17 g

Saturated fat 3 g

Carbohydrates 35 g

Sugar 18 g

Dietary fibre 22 g

Sodium 480 mg

Calcium 590 mg

Iron 10 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.