The vegetarian storecupboard
Smoky butter beans & greens
• Serves 4 • Prep 10 mins • Cook 40 mins
200g brown rice, rinsed
3 tbsp extra virgin rapeseed or olive oil
200g spring greens or chard, chopped
3 garlic cloves, finely sliced
400g can butter beans, drained and rinsed
½ tsp cumin seeds
1 tsp smoked paprika natural yogurt, to serve (optional)
1 Bring a large pan of water to the boil and cook the rice for 20-25 mins, then drain.
2 Heat 2 tbsp oil in a wide lidded pan over a medium heat and cook the greens with some seasoning, covered, for 4-5 mins, stirring frequently until lightly steamed and wilted.
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 paprika. Stir until evenly combined and serve over
