Spanish Butter Beans with Tomatoes

It’s been quite warm in Scotland these last couple of weeks, and the last thing I want to think about is food. So what do you eat when you can’t be bothered? I suggest something than is just as delicious at room temperature as it is when it’s hot.

This simple recipe needs only a few ingredients and a relatively short cooking time. It also happens to be vegan.

Makes four smallish portions, perfect for lunch or a light supper.

Ingredients:
1 tablespoon of olive oil
1 medium onion, diced
2 cloves of garlic, roughly chopped
250g dried butter beans, soaked and cooked (use tinned if you like)
2 400g tins of peeled plum tomatoes
1 vegetarian stock cube
2 tablespoons mild smoked paprika
200g baby leaf spinach
1 teaspoon fresh parsley, chopped (optional garnish)

In a large frying pan over medium-high heat, heat the olive oil until it begins to shimmer. Now add the onion and garlic and fry for two minutes.

Reduce heat to medium and add the tinned tomatoes. Use your cooking spoon or spatula to break the tomatoes into small pieces. Now add the butter beans, stock cube, and paprika.

Reduce heat to low and simmer for ten minutes. Now add the spinach and stir well to wilt it. Season to taste.

Allow the beans to cool and serve over toast or crusty bread. Garnish with chopped parsley if desired.

In winter, this dish is lovely served warm over a bed of rice or quinoa.