Description
A hearty and nutritious dish featuring rustic butter beans and spinach sautéed with aromatic vegetables and smoked paprika, served with a refreshing garlic-infused yogurt topping. This flavorful and comforting recipe is perfect for a wholesome weeknight meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 tbsp rapeseed oil
- 1 large onion, halved and sliced
- 170g carrots, cut into small chunks
- 5 garlic cloves, 3 finely sliced and 2 crushed
- 1 red pepper, deseeded and chopped
- 150g whole cherry tomatoes
- 160g baby spinach
Liquids and Seasonings
- 1 tbsp sherry vinegar
- ½ tsp vegetable bouillon powder, made up to 250ml with boiling water
- 2 rosemary sprigs
- 1 tbsp smoked paprika, plus a pinch to serve
- 1½ tbsp tomato purée
- Squeeze of lemon juice (optional)
Beans and Dairy
- 400g and 210g cans butter beans, drained
- 2 x 120g pots bio yogurt
Instructions
- Fry Vegetables: Heat the rapeseed oil in a large pan over medium heat. Add the sliced onion, carrot chunks, and three finely sliced garlic cloves. Stir frequently and cook for about 10 minutes until the vegetables start to caramelize, developing a rich, sweet flavor.
- Add Vinegar and Vegetables: Pour in the sherry vinegar and let it sizzle to deglaze the pan and enhance the depth of flavor. Then add the chopped red pepper, prepared vegetable bouillon (250ml), rosemary sprigs, smoked paprika, whole cherry tomatoes, tomato purée, and drained butter beans. Stir to combine well.
- Simmer the Mixture: Allow the bean and vegetable mixture to cook gently for 15 minutes, stirring occasionally, so the flavors meld and the sauce thickens slightly.
- Prepare Garlic Yogurt: While the beans simmer, mix the bio yogurt with the two crushed garlic cloves in a separate bowl until smooth and infused.
- Add Spinach: Stir the baby spinach into the pan with the beans and vegetables. Cook until wilted, adding a splash of water if necessary to help the spinach soften evenly.
- Finish and Serve: If desired, add a squeeze of fresh lemon juice to the pan mixture for brightness. Serve the rustic beans and spinach in bowls topped with a dollop of the garlic yogurt, a pinch of smoked paprika, and a fresh grinding of black pepper for extra flavor.
Notes
- Using rapeseed oil provides a neutral flavor and a healthy fat source.
- Make sure to caramelize the vegetables well to develop deep flavors.
- Adjust the amount of smoked paprika and garlic in the yogurt to taste.
- Adding lemon juice is optional but brightens the dish nicely.
- This recipe is naturally gluten-free and vegetarian-friendly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: rustic beans, spinach, garlic yogurt, butter beans recipe, healthy vegetarian dinner, stovetop bean dish, Mediterranean vegetarian
