Rustic beans & spinach with garlic yogurt

• rapeseed oil↗2 tbsp tbsp
• large onion↗1

  halved and sliced

• carrots↗170g g

  cut into small chunks

• garlic cloves↗5

  3 finely sliced and 2 crushed

• sherry vinegar↗1 tbsp tbsp
• red pepper↗1

  deseeded and chopped

• vegetable bouillon powder↗½ tsp

  made up to 250ml with boiling water

• rosemary sprigs↗2
• smoked paprika↗1 tbsp

  plus a pinch to serve

• whole cherry tomatoes↗150g
• tomato purée↗1 ½ tbsp
• butter beans↗400g and 210g cans

  drained

• bio yogurt↗2 x 120g pots
• baby spinach↗160g
• lemon↗squeeze

  (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large pan and fry the onion, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the pepper, bouillon, rosemary, paprika, cherry tomatoes, tomato purée and beans, and cook for 15 mins. Meanwhile, stir the yogurt and crushed garlic together.

2. 2

   Stir the spinach into the pan and cook until wilted, adding a splash of water if you need to. Add some lemon juice to taste if you like, then serve in bowls topped with a dollop of the yogurt, a pinch of paprika and a good grinding of black pepper.