Ingredients

  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 1 red chilli, sliced
  • 2 cloves of garlic, finely chopped
  • 150 ml vegetable stock (made with 1/2 vegetable stock cube)
  • 410 g tin of butterbeans in water, drained and rinsed
  • 150 g petit pois
  • 200 g young leaf spinach

Method

  1. 1

    Heat the oil in a large pan and cook the onion for 10 minutes, until softened. Add the chilli and garlic for the last 2 minutes.

  2. 2

    Pour in the stock with the butterbeans and peas and simmer for 2-3 minutes, then stir in the spinach. Once just wilted, season with freshly ground black pepper and serve.

Nutritional Details

Each serving provides
  • Energy 569kj 136kcal 7%
  • Fat 3.8g 5%
  • Saturates 0.6g 3%
  • Sugars 4.6g 5%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 247kj/59kcal

Each serving provides

14.5g carbohydrate 5.2g fibre 8.3g protein

 
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