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 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.