Ingredients
- 400 g tin of butter beans drained
- 1 red onion finely chopped
- 1 medium sized fresh tomato loosely chopped
- 4 garlic cloves finely chopped
- 1 red chilli finely chopped
- 400 g tin of plum tomatoes
- 1 handful of spinach
- 1 tbsp of honey
- ½ tsp cumin
- 1 tsp paprika
- ½ tsp garam masala
- 1 tsp red chilli powder
- ¼ tsp salt
- ¼ tsp black pepper
- ½ lime juice only
- 1 tbsp extra virgin olive oil
- 2 slices brown sourdough
Instructions
- Heat a large skillet on a medium-low heat and add the oil followed by red onion, garlic and chilli. Sauté for 4-5 minutes until soft.
- Add the chilli powder, paprika, cumin and stir well for 1 minute before adding 70 ml of water. Continue to stir for 1-2 minutes until the water has evaporated.
- Once the water has evaporated, add the plum tomatoes,, garam masala, salt, pepper and honey making sure to break up the tomatoes with a wooden spoon before adding the fresh tomato and butter beans.
- Add a splash of water, bring to the boil before reducing to a gentle simmer. Allow to simmer for around 15 minutes until the sauce has thickened.
- After 15 minutes turn off the heat and add the spinach, fresh lime juice and stir well.
- Season to taste before serving.
- Pop the sourdough bread in the toaster for a few minutes then plate up and enjoy 😉
Notes
These homemade butter beans go with pretty much anything.
- If you would like to increase the protein, serve two poached eggs on top.
- If you would like to increase the carbs, serve with either rice, pasta or in a jacket potato.
- If you would like to increase the fat in this meal, serve with an avocado or top with some chopped nuts.
Nutrition
Serving: 1 Serving | Calories: 536kcal | Carbohydrates: 96g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1736mg | Potassium: 1495mg | Fiber: 17g | Sugar: 21g | Vitamin A: 5530IU | Vitamin C: 55mg | Calcium: 232mg | Iron: 11mg
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