Beans and spinach in tomato sauce

Bean and spinach

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Canned vegetables are a great alternative to raw and frozen ones. They are easy to store and do not require cooking. You open the can and it’s ready.

Of course, not all canned vegetables can be used in the same way. Canned vegetables are generally suitable for salads, creams, pies, hot dinner dishes. Personally, I wouldn’t use most canned vegetables for soups.

If you’re looking for inspiration for dishes made with canned vegetables, I can recommend to you:

Chicken curry salad

Butter bean and cashew pate

Chickpea and minced meat lasagne

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Bean and spinach in tomato sauce
Bean and spinach

Ingredients for bean and spinach.

  • 200 g of canned tomatoes
  • 500 g of fresh tomatoes
  • 2 big garlic cloves
  • 80 g fresh spinach
  • a pinch of sugar
  • 400 g butter bean in sauce (just butter bean no sauce)
  • 2 branches of fresh rosemary
  • 3/4 teaspoon of salt
  • pepper to taste
  • 4 fried eggs for serving

How to make bean with spinach.

Cut the skinned and peeled tomatoes into very small cubes or chop or blend them. Put them in a pan. Add rosemary, canned tomatoes (diced), canned beans, pressed garlic, a pinch of sugar, salt and pepper. Cook for 30 minutes on a low heat.

After 30 minutes, add fresh spinach. Mix and keep it on the heat for another 3-4 minutes.

Serve the dish with fried eggs.

Bean and spinach in tomato sauce
Bean and spinach


Good to know when making bean and spinach.

I made the fried eggs in a non-sticky pan. I just greased the pan with a bit of oil and fried the eggs on a medium heat for a few minutes. The egg yolk was slightly runny but the egg whites were properly set.

I used canned beans. Canned beans are soft, so you don’t need too much time for cooking. You can also use dried beans. You should soak them in water overnight before cooking.

Do you like dishes made from beans? If so, try our recipe for Baked beans with cheese and sausages.

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