Spanish Beans with Tomatoes

• Produce

  • 2 Bay leaves
  • 2 Garlic cloves
  • 1 Onion
  • 2 large handfuls Spinach

• Baking & Spices

  • 1 tsp Paprika, sweet smoked
  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 Bread, fresh crusty

• Other

  • 2 x 400ml tins plum tomatoes

Found on veggiedesserts.co.uk

Description

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 onion, diced
• 2 garlic cloves, finely chopped
• 1 teaspoon sweet smoked paprika (pimenton dulce) - or hot paprika if you like it spicy
• 2 bay leaves
• 2 x 400ml tins butter beans, drained and rinsed
• 2 x 400ml tins plum tomatoes
• Sea salt and black pepper
• 2 large handfuls spinach, roughly chopped
• Optional: handful of sliced chorizo
• Fresh crusty bread

Directions

• Heat the oil in the multicooker set to ‘fry’ and cook the onion, stirring continuously, for 3-5 minutes until translucent but not browned. Add the garlic, paprika and bay leaves and fry for a further minute.
• Set the multicooker to ‘multicook’ for 15 minutes and add the beans and tomatoes (plus chorizo, if using). Stir and break up the tomatoes a bit, then season with salt and pepper, close the lid and allow to cook. As it finishes, stir the spinach through to wilt.
• Serve hot or cold, as tapas or a side dish, sprinkled with the fresh parsley.
• In a large saucepan, heat the oil over a medium heat. Add the onions and fry, stirring continuously, for 3-5 minutes until translucent but not browned. Add the garlic, paprika and bay leaves and fry for a further minute. Add the beans and tomatoes (plus chorizo, if using). Stir and break up the tomatoes a bit, then season with salt and pepper. Stir well and reduce the heat to low. Simmer for 15 minutes, checking regularly so it doesn’t stick to the bottom of the pan. As it finishes, stir the spinach through to wilt.
• Serve hot or cold, as tapas or a side dish, sprinkled with the fresh parsley.