If you’ve been following my blog for a while now, you’ll know that I LOVE butter beans. Almost as much as I love chickpeas – not quite, but close! Recently, I wanted to whip up a super quick but tasty and nourishing spicy dish, and I had a handy tin of butter beans in my cupboard. I picked out some of my favourite Mexian-style spices and hey presto, we have ourselves a Mexican-style ‘Butter Beans and Greens’! This dish is great for make-ahead lunches, or a plant-based dinner to jazz up your mid-week meals or a Meatfree Monday!
Recipe (Serves 3)
- 1 tbsp extra virgin olive oil
- 1 red onion
- 1 garlic clove
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp mild chili powder
- 1 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1 400g tin of butter beans
- 1 400ml tin of chopped tomatoes
- 200ml of water (use water from rinsing the tomatoes tin!)
- 1 red bell pepper
- 2 handfuls of spinach leaves
- A twist of black pepper (to season)
- To Serve: Brown Rice, or Quinoa (or your favourite wholegrain!) or cooked sweet potato is another favourite of mine
- Prepare your veggies and garlic by peeling and mincing the garlic, and then peeling and dicing the onion, de-seeding the pepper and dicing it into chunks, and washing the spinach leaves.
- Heat the olive oil in a medium size pot on medium heat, then add the garlic and onions. Cook for 3-4 minutes until the onions are translucent.
- Add the spices and cook for another 3-4 minutes until the onions are coated.
- Add the chopped tomatoes, water, soy sauce/tamari and maple syrup, and mix everything together.
- Add the butter beans, red pepper and spinach leaves, and stir everything up again.
- Season, bring to the boil, stir and again and then turn down the heat and simmer for about 15 minutes.
- You’re good to go! Serve with your side of choice as I’ve suggested above!
Enjoy guys! Tag me if you try this recipe out – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x