This one-pan wonder combines creamy white beans, rich tomatoes, and a kick of spice for a quick, hearty meal. Perfect with crusty bread, rice, or as a baked potato topping, it’s a versatile, plant-powered dish that’s sure to become a favourite.
Serves 4
Ingredients
2 tbsps Extra Virgin Olive Oil
2 Yellow Onion (small, diced)
1 cup Vegetable Broth (divided)
2 cups Cherry Tomatoes
Sea Salt & Black Pepper (to taste)
2 Garlic (clove, minced)
2/3 cup Passata
3 cups Lima Beans (cooked)
3 cups Cannellini Beans (cooked)
6 cups Baby Spinach
2 tsps Chili Flakes
Method
Heat the oil in a pan over medium heat. Add the onions and sauté for three to four minutes. Add a splash of broth if needed.
Add the tomatoes, salt, and pepper, and sauté for five to six minutes or until the tomatoes blister. Add the garlic and sauté for another 30 seconds. Stir in the remaining broth and passata.
Bring to a boil then stir in the beans. Reduce to a simmer and cook for eight to ten minutes.
Stir in the spinach and cook for another two to three minutes or until it has wilted. Top with chili flakes. Divide evenly between bowls and enjoy!
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