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Rustic beans & spinach with garlic yogurt

A plate of butter bean stew with garlic yogurt

Rustic beans & spinach with garlic yogurt

Name: Rustic beans & spinach with garlic yogurt
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 2 tbsp rapeseed oil; 1 large onion halved and sliced; 170g carrots cut into small chunks; 5 garlic cloves 3 finely sliced and 2 crushed; 1 tbsp sherry vinegar; 1 red pepper deseeded and chopped; ½ tsp vegetable bouillon powder made up to 250ml with boiling water; 2 rosemary sprigs; 1 tbsp smoked paprika plus a pinch to serve; 150g whole cherry tomatoes; 1 ½ tbsp tomato purée; 400g and 210g cans butter beans drained; 2 x 120g pots bio yogurt; 160g baby spinach; squeeze lemon (optional)

Sara Buenfeld

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Serves 2

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 3.9 out of 5.7 ratingsRate

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Enjoy all 5 of your 5-a-day in one tasty, gluten-free vegetarian stew, topped with garlic yogurt and paprika. You'll also get a dose of calcium, folate, fibre, vitamin C and iron

Freezable

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil
1 large onion

halved and sliced
170g carrots

cut into small chunks
5 garlic cloves

3 finely sliced and 2 crushed
1 tbsp sherry vinegar
1 red pepper

deseeded and chopped
½ tsp vegetable bouillon powder

made up to 250ml with boiling water
2 rosemary sprigs
1 tbsp smoked paprika

plus a pinch to serve
150g whole cherry tomatoes
1 ½ tbsp tomato purée
400g and 210g cans butter beans

drained
2 x 120g pots bio yogurt
160g baby spinach
squeeze lemon

(optional)

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Nutrition: per serving

kcal554
fat19g

low
saturates4g
carbs58g
sugars34g
fibre23g
protein26g
salt0.9g

Method

step 1

Heat the oil in a large pan and fry the onion, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the pepper, bouillon, rosemary, paprika, cherry tomatoes, tomato purée and beans, and cook for 15 mins. Meanwhile, stir the yogurt and crushed garlic together.
step 2

Stir the spinach into the pan and cook until wilted, adding a splash of water if you need to. Add some lemon juice to taste if you like, then serve in bowls topped with a dollop of the yogurt, a pinch of paprika and a good grinding of black pepper.

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Recipe from Good Food magazine, June 2019

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A star rating of 3.9 out of 5.7 ratings

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