I love beans and legumes and I’m always experimenting with different types and flavours. Cannellini beans soak up such great flavour and can be eaten as a side or something as simple as beans on toast.

What You’ll Need - Serves 4

  • 400g Can of Cannellini Beans in brine (drained)

  • 1/2 Onion

  • 1 Large Red Pepper

  • 1/2 Bunch Spinach (150g)

  • 2 Garlic Cloves

  • 1 Tsp Spanish Smoked Paprika

  • 1 Tsp Paprika (Regular)

  • 1 Tsp Dried Oregano

  • 200g Chopped Tomatoes

  • Salt & Pepper

Prep - 20 Minutes

  • Place the red pepper in foil and wrap. Place in a hot oven (230 degrees for 20 Minutes)

  • Once cooked, leave in the foil to cool down completely. Once its cooled, you should be able to remove the peel of the pepper easily. Remove the seeds as well.

  • While the pepper is roasting, finely chop the garlic and onions

  • Remove the spinach from he stalks and roughly chop (You can also use baby spinach here)

Let’s Get Cooking - 10 Minutes

  • Heat cooking oil in a pan and fry garlic and onions until soft.

  • Add the paprika, smoked paprika and the oregano and combine

  • Add the tomatoes and mash any large bits. Allow to cook for 2 minutes

  • Add the roasted pepper and combine

  • Add the beans and combine and allow to simmer for 2 minutes

  • Add the spinach and combine until wilted. Season with salt and pepper

  • Serve as a side for your meals.