Recipe: Gigantes with tomatoes & greens

  • 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

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.