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

Raspberry trifle

Crafted by Professional Chef James Palmer Rosser, this luxurious raspberry trifle brings a touch of elegance to the festive table — a show-stopping dessert sure to impress guests throughout the Christmas season.

Pork, apricot & sage pie

A classic British pie – golden pastry, tender pork, sweet apricots and a light sage jelly to finish. It looks impressive but is surprisingly simple to make ahead.

Barbury duck breast with fondant potatoes, beetroot relish, crispy kale & carrot purée

Created by Professional Chef James Palmer Rosser, this elegant duck dish is a refined festive treat, perfect for impressing and delighting guests over the Christmas season.