Smoky butter beans & greens

30-60 minutes 4 servings 400 kcal or less butter bean butter beans can of beans canned beans celia brooks brown everyday recipe family recipe healthy recipe low fat recipe mains pulses rice storecupboard vegan vegetarian recipe

N/A

Source

Ingredients

200g brown rice

3 tbsp extra virgin rapeseed or olive oil

200g spring greens or chard (trimmed weight), washed and roughly chopped

3 garlic cloves , finely sliced

400g can butter beans , rinsed and drained

½ tsp cumin seed

1 tsp smoked paprika

natural yogurt , to serve (optional)

Method

Rinse the rice in cold running water until it runs clear. Bring a large pan of water to the boil, cook the rice for 20-25 mins, then drain.

Place a wide, lidded pan over a medium heat with 2 tbsp oil. Add the greens, salt and pepper and cook, with the lid on, stirring frequently, until the greens are lightly steamed and wilted, about 4-5 mins. Add the garlic and cook until fragrant, then add the butter beans and cook, stirring, until heated through. Add the remaining oil, then the cumin seeds and smoked paprika. Stir until evenly combined and serve over the cooked rice with a dollop of yogurt, if you like.