Dinner tonight - Spanish Bean Bake

You can use dried or canned beans for this delicious Spanish dish. Please consider a soaking time of approx 12 hours for the dried beans.

This dish is high in fibre, vegetable protein, provides you with iron, Vitamin C and folic acid.
(serves 4)

400g/14oz dried butter beans
3 tbsp vegetable oi, plus extra virgin olive oil to serve
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp tomato puree
800g/1lb 12 oz ripe tomatoes, roughly chopped
1 tsp dried oregano
pinch ground cinnamon
2 tbsp chopped flat-leaf parsley, plus extra to serve


If you use dried beans you have to drain and rinse them after soaking. Then place them in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, set aside. Canned beans can be used "as they are".


Heat oven to 180C/160C fan/gas. Heat the vegetable oil in a frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato puree, cook for a further min, add remaining ingredients, then simmer for 2-3 min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr (with canned beans only 30 mins). 
The beans will absorb all the fabulous flavour and the sauce will thicken. Scatter with parsley and drizzle with a little olive oil to serve.


The Spanish let the dish cool before serving, I personally like it steaming hot! 


431 kcals/serving


Enjoy your dinner!!!