Spicy bean and vegetable casserole
Ingredients
- 1 onion chopped
- 1 tbsp olive oil
- 2 cloves garlic chopped
- 1 tbsp tomato purée
- 3 cans drained butter beans
- 2 cans chopped tomatoes
- 1 pot vegetable stock
- 1 tbsp smoked paprika
- 1 tsp chilli flakes
- 1 cauliflower chopped
- 500g Vivaldi potatoes
- Baby spinach
- Salt and pepper
Preparation
Cook the onions in the olive oil for about 5 mins over medium heat till soft
Add the garlic and cook for another minute
Add the tomato purée and cook for another minute, stirring continuously so it doesn’t burn
Add all remaining ingredients, refill one can with water and add this too
Cover and simmer for about 20 to 30 mins until all the vegetables are tender
Just before serving, stir through 2 big handfuls of baby spinach to wilt
Season well and serve with crusty bread to mop up all the delicious juices
My kids think that’s the best bit
