• Ingredients (serves 4-6)
• 700g jar Perello Judicon Gigantes Beans
• 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 spinach, washed
• small handful fresh parsley, chopped
• small handful fresh mint, chopped

Method
1. 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 water, salt and pepper.

2. Bring to the boil then reduce to a simmer and cook for 30 minutes. Stir in thespinach and take off the heat.

3. Preheat the oven to 160C/140C Fan/Gas 3.

4. Drain the beans and mix with the tomato and spinach sauce, adding a further 2 tablespoons of olive oil and the chopped herbs.

5. Transfer the beans to a casserole pan, drizzle with the remaining olive oil and bake for 20 minutes until the sauce has thickened and bubbling. Serve hot, warm or at room temperature.