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

Scale

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