Gigantes with tomatoes and greens


  • 1 large jar of gigante beans or butter beans, drained
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp olive oil
  • ½ tsp sweet paprika
  • 1 tbsp tomato purée
  • 1 x 400g tin chopped tomatoes
  • 100ml water
  • 1 tsp salt
  • freshly ground black pepper, to taste
  • 350g/12oz kale, chard or spinach, washed and chopped


  1. Gently soften the onion and garlic in 2 tablespoons of the olive oil for 5 minutes. When soft, stir in the paprika, tomato purée, chopped tomatoes, beans, 100ml/3½fl oz water, salt and pepper.
  2. Bring to the boil then reduce to a simmer and cook for 10-15 minutes. Stir in the chard and the drained beans and leave to cook for another 10 minutes or until the vegetables have wilted.