A MEAL YOU CAN MAKE
Tomato & butter bean skillet
Soft butter beans, spinach & paprika
About 33 minutes · 2 servings · Hob · large lidded pan
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 480g Tinned butter beans, drained
- 400g Tinned tomatoes, chopped
- 100g Spinach, washed
- 150g Onion, finely chopped
- 10g Garlic, minced
- 15ml Olive oil
- 1 tsp Smoked paprika
- 100ml Water
Allergens: Check all ingredient packaging; no allergen-free assurance. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~326 kcal · 19g protein · 46g carbohydrate · 9g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Drain 480g tinned butter beans. Wash 100g spinach (washed); chop 150g onion (finely chopped) and 10g garlic (minced). Measure 400g tinned tomatoes (chopped), 1 tsp smoked paprika and 100ml water.
Start the pan
Warm 15ml olive oil; soften 150g onion (finely chopped) for 4 minutes. Add 10g garlic (minced) and 1 tsp smoked paprika, then 400g tinned tomatoes (chopped), 480g tinned butter beans (drained), 100g spinach (washed) and 100ml water. Bring to a gentle simmer.
Cook gently
Simmer gently, covered, over low heat. Stay nearby. If the pan needs attention, pause your current hands-on task before tending it.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Check, finish & portion
Stir the spinach through and check everything is steaming hot. Taste and season as preferred. Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Clear & clean equipment
Turn off the burner. Transfer remaining food to shallow containers. Clean the pan and utensils before the next meal. Allow extra time if equipment is too hot to handle.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.