This hearty one-pot stew brings together creamy butter beans, smoky paprika, and fresh spinach in a deeply comforting tomato base. It’s rich in fibre, iron, and plant protein—perfect for chilly evenings or quick weekday dinners

🌿 Ingredients (Serves 3–4)

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp chilli flakes (optional)
• 400g tin chopped tomatoes
• 400g tin butter beans, drained and rinsed
• 200ml vegetable stock
• 2 large handfuls of fresh spinach
• Salt and black pepper, to taste
• Juice of ½ lemon (optional, for brightness)

👨‍🍳 Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and sauté for 5–6 minutes until soft and translucent.
3. Stir in the garlic, smoked paprika, cumin, and chilli flakes. Cook for 1 minute until fragrant.
4. Pour in the chopped tomatoes and butter beans. Stir to combine.
5. Add the vegetable stock and bring to a simmer. Let it cook uncovered for 12–15 minutes, stirring occasionally.
6. Toss in the spinach and stir until wilted (about 2–3 minutes).
7. Season with salt, pepper, and a squeeze of lemon juice if using. Serve hot with crusty bread or cooked grains.

💡 Tips & Variations

• Swap butter beans for cannellini or chickpeas.
• Add diced carrots or bell peppers with the onions for extra veg.
• Keeps well refrigerated for 3 days; flavours deepen overnight.

Allergen Info:

Naturally gluten-free and nut-free