Rustic Beans and Spinach with Garlic Yogurt Recipe
Introduction
This rustic beans and spinach dish combines hearty butter beans with vibrant vegetables and a smoky paprika flavor. Topped with a refreshing garlic yogurt, it’s a wholesome, comforting meal perfect for any day of the week.
Ingredients
- 2 tbsp rapeseed oil
- 1 large onion, halved and sliced
- 170g carrots, cut into small chunks
- 5 garlic cloves (3 finely sliced, 2 crushed)
- 1 tbsp sherry vinegar
- 1 red pepper, deseeded and chopped
- ½ tsp vegetable bouillon powder, made up to 250ml with boiling water
- 2 rosemary sprigs
- 1 tbsp smoked paprika, plus a pinch to serve
- 150g whole cherry tomatoes
- 1½ tbsp tomato purée
- 400g and 210g cans butter beans, drained
- 2 x 120g pots bio yogurt
- 160g baby spinach
- Squeeze of lemon (optional)
Instructions
- Step 1: Heat the rapeseed oil in a large pan over medium heat. Add the sliced onion, carrot chunks, and sliced garlic. Cook, stirring frequently, for about 10 minutes until the vegetables start to caramelize.
- Step 2: Pour in the sherry vinegar and let it sizzle briefly. Then add the chopped red pepper, prepared vegetable bouillon, rosemary sprigs, smoked paprika, cherry tomatoes, tomato purée, and drained butter beans. Stir well and cook for 15 minutes, allowing the flavors to meld.
- Step 3: While the beans cook, mix the bio yogurt with the crushed garlic cloves in a small bowl and set aside.
- Step 4: Stir the baby spinach into the pan and cook until wilted. Add a splash of water if needed to help the spinach soften.
- Step 5: Season the dish with a squeeze of lemon juice if desired. Serve the beans and spinach in bowls topped with a dollop of the garlic yogurt, a pinch of smoked paprika, and a fresh grinding of black pepper.
Tips & Variations
- For a creamier texture, gently mash some of the butter beans before adding the spinach.
- Try substituting kale or Swiss chard if you prefer a different leafy green.
- Add a sprinkle of chili flakes for a subtle heat boost.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the mixture seems thick. The garlic yogurt is best added fresh at serving time to preserve its flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of beans instead of butter beans?
Yes, you can substitute butter beans with cannellini, chickpeas, or kidney beans depending on your preference.
Is this dish suitable for vegans?
This recipe uses yogurt as a topping, but you can easily replace it with a plant-based yogurt to make it vegan-friendly.
Print
Rustic Beans and Spinach with Garlic Yogurt Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Rustic Beans & Spinach with Garlic Yogurt recipe is a wholesome, flavorful dish perfect for a nourishing lunch or dinner. It combines tender butter beans, fresh spinach, and a medley of vegetables simmered in a smoky paprika and tomato base, finished with a refreshing garlic-infused yogurt topping. The result is a comforting, protein-rich dish bursting with vibrant, heart-healthy ingredients and delightful textures.
Ingredients
Vegetables & Aromatics
- 2 tbsp rapeseed oil
- 1 large onion, halved and sliced
- 170g carrots, cut into small chunks
- 5 garlic cloves (3 finely sliced and 2 crushed)
- 1 red pepper, deseeded and chopped
- 150g whole cherry tomatoes
- 160g baby spinach
Liquids & Seasonings
- 1 tbsp sherry vinegar
- ½ tsp vegetable bouillon powder, made up to 250ml with boiling water
- 2 rosemary sprigs
- 1 tbsp smoked paprika, plus a pinch to serve
- 1½ tbsp tomato purée
- Squeeze of lemon juice (optional)
Beans & Dairy
- 400g and 210g cans butter beans, drained
- 2 x 120g pots bio yogurt
Instructions
- Heat and caramelize the vegetables: Heat the rapeseed oil in a large pan over medium heat. Add the sliced onion, chopped carrots, and sliced garlic, stirring frequently. Cook for about 10 minutes until the vegetables start to caramelize and soften.
- Deglaze and add flavorings: Pour in the sherry vinegar, allowing it to sizzle and deglaze the pan. Then add the chopped red pepper, prepared vegetable bouillon (made by mixing ½ tsp bouillon powder with 250ml boiling water), rosemary sprigs, smoked paprika, whole cherry tomatoes, tomato purée, and the drained butter beans. Stir well to combine all ingredients.
- Simmer the mixture: Let the mixture cook gently on medium-low heat for 15 minutes, stirring occasionally to allow the flavors to meld and the sauce to thicken.
- Prepare the garlic yogurt: While the bean mixture simmers, combine the bio yogurt with the two crushed garlic cloves in a small bowl and mix thoroughly to infuse the yogurt with garlic flavor.
- Wilt the spinach: Add the baby spinach to the pan with the beans and vegetables. Stir it in and cook until it wilts, adding a splash of water if the pan looks too dry to help the spinach soften evenly.
- Optional seasoning: Add a squeeze of lemon juice to the pan for a touch of brightness, adjusting the flavor to your preference.
- Serve: Spoon the rustic bean and spinach mixture into bowls. Top each serving with a dollop of the garlic yogurt, a pinch of smoked paprika, and a good grind of black pepper. Serve warm and enjoy.
Notes
- You can substitute rapeseed oil with olive oil if preferred.
- If you don’t have sherry vinegar, a splash of red wine vinegar or apple cider vinegar can be used.
- For a spicier version, add a pinch of chili flakes along with the paprika.
- Use plain Greek yogurt for a creamier texture instead of bio yogurt.
- This dish pairs well with crusty wholegrain bread or steamed rice.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: butter beans, spinach, garlic yogurt, healthy recipe, vegetarian meal, paprika, tomato, rosemary, easy dinner
