This butter bean bake is a quick and easy one pot recipe that I love to use for leftovers the next day! This also gets frozen in batches for when we need to pull a lunch out of the bag quickly. Butter beans are a great vegetarian ingredient because they are filling and hearty but not too heavy. I eat lots of very ‘carby’ veggie meals and so often I’m podged after! I’ve also put some leftover ideas at the bottom of this recipe because, well, who doesn’t love leftovers?
Prep time: 20 mins
You will need:
1 can of butterbeans (400g) drained
1 can tomatoes
1/2 red onion
1 garlic clove
1tsp sweet paprika
1 tsp mixed dried herbs (or dried oregano would also do the job)
a generous hanful of spinach (or two frozen discs)
20g feta (optional)
- Chuck it all in a pot (except the feta) and stir.
- Pop in the oven at 180 fan for around 40 minutes, stirring occasionally.
- Crumble over your feta and add a little more paprika, if desired and cook for a further 5 minutes.
I’m not sure it needed a method really!
As promised – we had this the next day for lunch. I had it over scrambled eggs and the little guy had his in a pocket of puff pastry. I might even say it was nicer the following day!
If you need a guide on storing leftovers safely, you can find one here.