Tomato and white bean skillet

What you’ll need

Wide frying pan with lid; Chopping board and knife; Colander, measuring spoons and wooden spoon; Toaster or grill.

Ingredients

• 2 × 400 g tins cannellini beans, drained and rinsed (about 480 g drained)
• 1 × 400 g tin chopped tomatoes, including juice
• 100 g spinach, washed
• 1 small onion (about 100 g), finely diced
• 2 garlic cloves, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 100 ml water, plus a little more if needed
• 4 slices bread, for toast
• Salt and black pepper, to taste
• 5 g parsley, chopped (optional)

Let’s make dinner.

1. Warm the oil in a wide frying pan over medium heat. Add the onion and cook for 6–8 minutes, stirring, until softened. Lower the heat if the edges brown before the onion softens.
2. Add the garlic and paprika. Stir for about 30 seconds, then add the tomatoes and 100 ml water. Bring to a gentle simmer and cook uncovered for 5 minutes.
3. Stir in the drained beans and simmer for 4–5 minutes until hot throughout. Mash a spoonful of beans against the side of the pan for a thicker sauce. Add a splash of water if the mixture starts sticking.
4. Add the spinach in handfuls, stirring until wilted and hot, about 2–3 minutes. Taste and season with salt and pepper. Toast the bread using your usual method. Divide the skillet between two bowls and serve with the toast. Finish with the parsley, if using.