Ingredients

• 500g/1lb 2oz dried gigantes beans or butter beans
• soaked overnight
• 1 onion
• chopped
• 2 garlic cloves
• chopped
• 6 tbsp olive oil
• ½ tsp sweet paprika
• 1 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 1 tsp salt
• freshly ground black pepper
• to taste
• 350g/12oz chard or spinach
• washed
• small handful fresh parsley
• chopped
• small handful fresh mint
• chopped

Directions

• Drain the beans
• cover with fresh water and bring to the boil. Turn down to a simmer and cook for 1½-2 hours until the beans are just tender.
• Gently soften the onion and garlic in 2 tablespoons of the olive oil for 5 minutes. When soft
• stir in the paprika
• tomato purée
• chopped tomatoes
• 100ml/3½fl oz water
• salt and pepper.
• Bring to the boil then reduce to a simmer and cook for 30 minutes. Stir in the chard and take off the heat.
• Preheat the oven to 160C/140C Fan/Gas 3.
• When the beans are cooked
• drain them and mix with the tomato and chard sauce
• adding a further 2 tablespoons of olive oil and the chopped herbs.
• Transfer the beans to a casserole pan
• drizzle with the remaining olive oil and bake for 35–40 minutes until the beans are tender and the sauce thickened and bubbling. Serve hot
• warm or at room temperature.