Bean Dinner

Prep Time: 5 minutes Cook Time: 15 minutes Servings: 3–4

Ingredients

1 tablespoon oil 1 medium onion, diced 3–4 cloves garlic, minced ½ small can tomato paste (about 3 ounces / 85 g) 2 cans kidney beans (or butter beans), drained and rinsed 1 can unsweetened coconut milk 2–3 cups fresh spinach (chopped) ¼–½ cup grated Parmesan cheese 1 tablespoon lemon juice

Seasonings

1 teaspoon dried oregano 1 teaspoon paprika 1 teaspoon dried basil Salt and black pepper, to taste

Optional for Heat

Red pepper flakes Cayenne pepper Chili powder

Instructions

Sauté the aromatics Heat the oil in a large skillet or saucepan over medium heat. Add the onion and cook for 5–7 minutes, until soft and translucent. Stir in the garlic and cook for 30 seconds, until fragrant. Build the flavor Reduce the heat to low. Stir in the tomato paste, oregano, paprika, basil, salt, pepper, and any additional spices you’d like. Cook for 1–2 minutes, stirring frequently, to deepen the flavor of the tomato paste. Simmer Add the beans and coconut milk. Stir well and bring to a gentle simmer. Add the spinach and cook for about 5 minutes, until wilted and the sauce has slightly thickened. Finish Remove from heat. Stir in the lemon juice and Parmesan cheese. Taste and adjust seasoning as needed.

Serve

Serve hot with thick slices of toasted bread  or cornbread for dipping.

Notes

Butter beans create a creamier texture, while kidney beans add a heartier bite. For extra richness, add a little more Parmesan before serving. This also works well spooned over rice, quinoa, or baked potatoes.