Tomato & Butter Bean Skillet

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 can (14.5 ounces / 411 g) diced tomatoes, with their juices
• 1/2 cup low-sodium vegetable broth (120 ml), plus a little if needed
• 2 cans (15 ounces / 425 g each) butter beans, drained and rinsed
• 3 cups baby spinach (90 g)
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

Method

1. 01

   Heat the oil in a large deep skillet, about 12 inches across, over medium heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until soft but not deeply browned. Add the garlic and cook for 30 seconds.

2. 02

   Stir in the tomato paste, smoked paprika, and oregano. Cook, stirring, for 1 minute so the paste darkens slightly. Add the diced tomatoes with their juices, broth, measured salt, and pepper, scraping up any tomato paste from the bottom.

3. 03

   Bring to a gentle simmer and cook uncovered for 5 minutes. Fold in the drained butter beans and simmer for 5–7 minutes more, stirring gently so the beans stay mostly whole. The sauce should coat the beans rather than look like soup; add a splash of broth if it becomes too thick.

4. 04

   Add the spinach a handful at a time and fold it through for 1–2 minutes, until wilted. Remove from the heat, stir in the lemon juice and parsley, and taste before adding more salt. Divide among four bowls. This makes four light servings; add bread or another side if you want a larger meal.

5. 05

   Cannellini beans may replace the butter beans in the same drained amount. If using cooked beans instead of canned, use about 3 cups drained beans and adjust the salt. Frozen chopped spinach can be used if thawed and squeezed dry; stir in about 1/2 cup and heat thoroughly.

6. 06

   Refrigerate leftovers within 2 hours in a covered container for up to 4 days. Reheat until hot throughout, adding a little water to loosen the sauce. Freeze cooled portions for up to 2 months; thaw in the refrigerator before reheating.