Serves: 2
Ingredients:
2 tbsp Extra Virgin Olive oil
3 Garlic cloves, crushed
1 Bottle Proper Tomato Ketchup
1-2 tbsp Smokin’ Chipotle Sauce or Chipotle Chilli Ketchup
2 x 400g Tins butter beans
2 tbsp Red wine vinegar
Salt and pepper to taste
Handful spinach – roughly chopped
Method:
Heat the oil in a frying pan over a medium heat. Add the garlic and stir for a minute or two to soften but not brown.
Add the Proper Tomato Ketchup and the Smoked Chipotle Sauce/Chipotle Chilli Ketchup to the pan and cook for a further minute.
Add both tins of butter beans and their water, stir and bring up to a simmer. Cook for 5-10 minutes.
Add the vinegar, stir through. Check the seasoning and add salt and pepper as required.
Finally add the spinach and stir until wilted.
Serve in bowls with a large dollop of Greek yoghurt, chopped parsley and toasted sourdough.
Recipe by Tracklements.