Butter Bean Ragu On Toast

TBC

Easy

This is a low-cost, high-impact meal built from store cupboard ingredients. The beans provide body, while the tomatoes and vinegar balance richness with acidity. It cooks in one pan and scales easily.

Nut-free

Vegetarian

Egg free

Ingredients

400 g tin butter beans
100 ml rapeseed oil
2 cloves garlic, sliced
100 g mushrooms, sliced
2 fresh tomatoes, diced
25 g tomato purée
1 tsp dried mixed herbs
100 g spinach
20 ml balsamic vinegar
4 slices bread

Method

Step 1

Heat 100 ml oil in a pan and cook 100 g mushrooms until browned.

Step 2

Add 2 sliced garlic cloves, 1 tsp dried herbs, 25 g tomato purée and 2 diced tomatoes. Cook briefly.

Step 3

Add the butter beans with their liquid and 20 ml balsamic vinegar.

Step 4

Simmer until slightly thickened. Taste and adjust seasoning.

Step 5

Stir in 100 g spinach and cook until wilted.

Step 6

Toast the bread and serve the ragu on top.

Tips

Keep in the fridge for up to 3 days. Reheats well. Can be frozen, though texture may soften slightly.