Prep time:

Cooking time: 10 minutes

Total time:

Serves: 1

olive oil

1tbsp tomato concentrate

½tsp smoked paprika, turmeric, chilli flakes (if you like hot)

3tbsp jarred cannellini beans – I use Bold Bean Co.

balsamic vinegar

3 blocks of frozen spinach – defrosted (I do in a moment in the microwave)

optional (to serve): Greek yoghurt and good sourdough bread, toasted

This is truly body and soul food. I am not a fan of tinned baked beans, but I love these! These incredibly flavourful beans can be on the table in a few minutes, and are packed full of goodness… Please do make with good jarred beans for flavourful creamy unctuousness – if you are using tinned, they will need cooking longer.

  1. Heat a splash of olive oil in a pan, warm gently then add the tomato concentrate and spices. Stir through and allow to cook for a few moments.
  2. Add the beans, with any liquid. Season with some salt and pepper, add a splash of balsamic vinegar. If they are a little dry add a splash of water. Stir through the spinach and cook gently for a few minutes while you toast your bread.
  3. Taste, season again as needed and serve steaming hot. It is delicious with a little very cold Greek yoghurt – the temperature contrast is amazing!

  • words:
  • pictures: David Merewether

You may also like

Caramelised onion, bean & broccoli gratin with Alsop & Walker Smoked Mayfield Cheese

This is a wonderful side dish, or a delicious main course with a crisp green salad. The Alsop & Walker Smoked Mayfield, caramelised onions and soft beans are a match made in heaven. Make in advance and bake when ready...

Chicken, mushroom & leek soup with orzo

This is the such a bowl of incredible, deep flavour… the magical combination of beautiful mushrooms with leek and chicken. It’s full of protein and fibre, and yet feels so indulgent. You can use any mushrooms you choose – here...

Warm squash & mushroom salad with Alsop & Walker Ewe Eat Me Cheese and caramelised nuts 

What I love about this salad is both the beautiful flavour and the differing textures. I have used white oyster mushrooms from Basil’s Fungi Farm, but equally a brown chestnut would work well too.