Name: Smoky butter beans & greens
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 200g brown rice; 3 tbsp extra virgin rapeseed or olive oil; 200g spring greens or chard (trimmed weight), washed and roughly chopped; 3 garlic cloves finely sliced; 400g can butter beans rinsed and drained; ½ tsp cumin seed; 1 tsp smoked paprika; natural yogurt to serve (optional)

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Smoky butter beans & greens

Smoky butter beans & greens

Celia Brooks Brown

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 3.6 out of 5.26 ratingsRate

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This reassuringly simple dish is packed full of wholesome, smoky flavours

Vegan

Vegetarian

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A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

200g brown rice
3 tbsp extra virgin rapeseed or olive oil
200g spring greens or chard

(trimmed weight), washed and roughly chopped
3 garlic cloves

finely sliced
400g can butter beans

rinsed and drained
½ tsp cumin seed
1 tsp smoked paprika
natural yogurt

to serve (optional)

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Nutrition: per serving

kcal321
fat11g
saturates1g
carbs51g
sugars3g
fibre5g
protein9g
salt0.67g

low

Method

step 1

Rinse the rice in cold running water until it runs clear. Bring a large pan of water to the boil, cook the rice for 20-25 mins, then drain.
step 2

Place a wide, lidded pan over a medium heat with 2 tbsp oil. Add the greens, salt and pepper and cook, with the lid on, stirring frequently, until the greens are lightly steamed and wilted, about 4-5 mins. Add the garlic and cook until fragrant, then add the butter beans and cook, stirring, until heated through. Add the remaining oil, then the cumin seeds and smoked paprika. Stir until evenly combined and serve over the cooked rice with a dollop of yogurt, if you like.

Recipe from Good Food magazine, May 2010

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A star rating of 3.6 out of 5.26 ratings

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