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I have been making variations of this recipe for as long as I can remember but this one is my favourite at the moment. I love making smoky beans, especially when I am having a burrito or something, but this time I wanted something warming, nutritious, satisfying and well balanced. The addition of spinach really lifts this dish whilst the beans bring it down to earth again. This dish makes a great post-workout brunch or a beautiful and simple lunch. My baby loves it too although I leave the chipotle out of his portion!
The red wine vinegar is essential to this dish because it is what makes the tomato sauce tangy and light, the paste gives it smoke and spice, the tomatoes give sweetness. Balanced perfection!
3 cloves of garlic (large, crushed)
Pinch of sea salt
2 tbsp olive oil
2 x400g tins of chopped tomatoes
2 tbsp red wine vinegar
2 tsp of chipotle paste (or 1 tbsp smoked paprika)
1 x570g Jar of Butter Beans (350g strained weight)
Frozen (and defrosted) or fresh spinach
Salt and Pepper to taste
Large handful of chopped parsley
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