Ingredients
- 2 shallots, minced
- 2 cloves garlic
- 1 tbsp tomato puree
- 2 400g cans of butter beans
- 300 ml vegetable stock
- 1/2 tbsp dried oregano
- pinch of chilli flakes
- 75g reduced-fat creme fraiche
- 1 tbsp light cream cheese
- 1 tsp smoked paprika
- 300g cherry tomatoes
- handful of spinach
Instructions
- Saute shallots, garlic and Romano pepper for 5 minutes over medium heat until softened.
- Increase heat to high and add the tomato puree. Stir-fry for 2 minutes.
- Add butter beans, vegetable stock, oregano and chili flakes. Simmer and reduce for 10 minutes
- Turn heat down to low and add creme fraiche, cream cheese, smoked paprika and tomatoes. Simmer the sauce for 5-10 minutes until the tomatoes are just about tot burst.
- Stir in spinach and cook until wilted, 2-3 minutes.