Dinner

Rustic Beans and Spinach with Garlic Yogurt Recipe

ByNoah Steele November 20, 2025November 20, 2025

Introduction

This rustic beans and spinach dish with garlic yogurt is a hearty, flavorful meal that’s perfect for any day of the week. Combining tender butter beans with vibrant vegetables and a creamy, garlicky yogurt topping, it offers a satisfying balance of taste and nutrition.

The image shows a white plate filled with a colorful dish made of small red and yellow mushrooms, bright red bell pepper pieces, and green spinach leaves. On top, there is a large dollop of white creamy sauce sprinkled with red spices. The plate sits on a white marbled surface that contrasts with the vibrant colors of the food. Next to the plate, there is a small white bowl with red spices and a clear glass of water. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp rapeseed oil
1 large onion, halved and sliced

170g carrots, cut into small chunks
5 garlic cloves (3 finely sliced, 2 crushed)

1 tbsp sherry vinegar
1 red pepper, deseeded and chopped

½ tsp vegetable bouillon powder, made up to 250ml with boiling water
2 rosemary sprigs
1 tbsp smoked paprika, plus a pinch to serve

150g whole cherry tomatoes
1½ tbsp tomato purée
400g and 210g cans butter beans, drained

2 x 120g pots bio yogurt
160g baby spinach
Squeeze of lemon (optional)

Instructions

Step 1: Heat the rapeseed oil in a large pan over medium heat. Add the sliced onion, carrot chunks, and the 3 finely sliced garlic cloves. Cook, stirring frequently, for about 10 minutes, until the vegetables start to caramelise.
Step 2: Pour in the sherry vinegar and let it sizzle for a moment. Then add the chopped red pepper, prepared bouillon (250ml), rosemary sprigs, smoked paprika, cherry tomatoes, tomato purée, and both cans of drained butter beans. Stir well and simmer for 15 minutes, allowing the flavors to meld.
Step 3: While the beans cook, combine the bio yogurt with the 2 crushed garlic cloves in a small bowl. Mix thoroughly and set aside.

Step 4: Stir the baby spinach into the pan and cook just until wilted, adding a splash of water if needed to help it soften.
Step 5: Remove the rosemary sprigs. Add a squeeze of lemon juice to taste if desired. Serve the bean and spinach mixture in bowls topped with a dollop of the garlic yogurt. Finish with a pinch of smoked paprika and a good grinding of black pepper.

Tips & Variations

For extra heat, add a pinch of chili flakes when cooking the vegetables.

You can substitute butter beans with cannellini or navy beans for a different texture.
Use Greek yogurt for a thicker, creamier garlic topping.
If fresh rosemary isn’t available, substitute with ½ tsp dried rosemary or a bay leaf.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the mixture seems dry. Add fresh garlic yogurt just before serving to keep its brightness.

How to Serve

The image shows a white plate filled with a colorful dish of sautéed gnocchi mixed with red bell peppers, mushrooms, and green spinach leaves, creating layers of orange, light brown, and green textures. On top of the gnocchi, there is a dollop of white creamy sauce sprinkled with red spice powder. Next to the plate is a small white bowl containing more of the red spice, and a clear glass of water, all all placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, simply replace the bio yogurt with a plant-based yogurt alternative such as coconut or almond yogurt to keep it dairy-free and vegan-friendly.

Can I prepare this dish ahead of time?

This recipe can be made a day in advance and often tastes better after the flavors have melded overnight. Reheat thoroughly before serving and add fresh garlic yogurt just before eating.