Ingredients

• 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

Method

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.