Baking butter beans with fresh tomatoes tastes fantastic - especially with the flavours of cinnamon, honey and oregano. It takes the limelight versus any traditional casserole!
4 tablespoons of olive oil
1 medium red onion thinly sliced
300g spring greens or spinach (you can use frozen spinach if you don't have fresh - use about 12 'balls' of frozen spinach)
2 x 400g tins of butter beans, drained
1 x 400g tin chopped tomatoes
4 fresh tomatoes chopped
2 tablespoons of clear honey (use agave or maple syrup if making it vegan)
1 medium red chilli, chopped finely
1/2 teaspoon of chilli powder
1-2 teaspoons of ground cinnamon (depending on your preference)
2 teaspoons of oregano
1 x 30g pack flat-leaf parsley to serve
Salt and pepper to season
Heat the oil over a medium heat, and add the onions. Sauté gently for about 2-3 minutes until they are softening, and add plenty of salt and pepper to season.
Add in the spinach/greens, and cook for another 3-4 minutes.
Add in the beans, tomatoes (both kinds), chilli, chilli powder, oregano, cinnamon, and honey and stir. Bring to a simmer, adding 150ml-200ml of water to make it saucier.
Simmer gently until the beans and all the vegetables are just softening.
You can freeze this in individual portions, and use it for a 'lunch on the go' or serve it immediately with pitta bread or baked potatoes.