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Butter beans baked with aubergine and spinach

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this is a fabulous recipe to use butter beans with – simple, and perfect for a Sunday lunch, or midweek meal with the family. It’s vegetarian too which makes it even better; healthy, with the added advantage of encouraging kids to be happier with aubergines too. Who doesn’t love an aubergine?

This recipe is taken from the book Sunday Brunch, which can be personalised as a gift, or you can pop over to Amazon to buy it too.

Ingredients

  • Aubergine, chunked,
  • Single garlic clove,
  • 150g spinach,
  • 400g tin of chopped tomatoes,
  • Sliced red onion
  • 400g tin of butter beans (washed)
  • 200ml veg stock
  • 250g cherry tomatoes,
  • 30g maple syrup,
  • Salt and pepper,
  • 1tsp oregano,
  • Oil to toss, and serve with Greek yoghurt and additional maple syrup

Method

  1. Let’s prepare the aubergine; all; you need to do here is toss it with the oil and the seasoning. Then roast for 20mins in the oven at 200C. Alternatively, you can brown the aubergine in a pan and then pop into a baking tin.
  2. Add the garlic and onions to a pan, and fry them on a low heat gently. Do this for c. 5mins.
  3. Let’s add some more flavours using the tomatoes, oregano, and stock. Bring the pan to the boil.
  4. Pop everything else into the pan now, including those all important butter beans.
  5. Now your oven should be at 200C, so you just need to add this mixture to the oven and roast. Keep an eye on it so it doesn’t dry out, but the edges are still charred. This should take about 15mins.
  6. Serve with your yoghurt.

That is it – this is really one of THE simplest recipes for pulses out there. It is actually a great recipe for the kids to try, so why not let them have a go and introduce them to the joys of the aubergine!

If you want top make this vegan, then don’t serve with the yoghurt, or use a vegan alternative.

We think that this is a great idea for a quick mid-week meal, but also a nice choice for the weekend as well. It’ll mean you have a little more time to spend with the family, rather than slaving in the kitchen as it only takes c. 45mins in total to cook and prepare.

Here is the recipe card for you to print out as well.

Yield: 4 servings

Butter beans baked with aubergine and spinach

Butter beans baked with aubergine and spinach

A family friendly, quick meal with Butter Beans and aubergines that's a lovely comfort food, and simple to make. Perfect for after school, or on a weekend.

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes

Ingredients

  • Aubergine, chunked,
  • Single garlic clove,
  • 150g spinach,
  • 400g tin of chopped tomatoes,
  • Sliced red onion
  • 400g tin of butter beans (washed)
  • 200ml veg stock
  • 250g cherry tomatoes,
  • 30g maple syrup,
  • Salt and pepper,
  • 1tsp oregano,
  • Oil to toss, and serve with Greek yoghurt and additional maple syrup

Instructions

    1. Let’s prepare the aubergine; all; you need to do here is toss it with the oil and the seasoning. Then roast for 20mins in the oven at 200C. Alternatively, you can brown the aubergine in a pan and then pop into a baking tin.
    2. Add the garlic and onions to a pan, and fry them on a low heat gently. Do this for c. 5mins.
    3. Let’s add some more flavours using the tomatoes, oregano, and stock. Bring the pan to the boil.
    4. Pop everything else into the pan now.
    5. Now your oven should be at 200C, so you just need to add this mixture to the oven and roast. Keep an eye on it so it doesn’t dry out, but the edges are still charred. This should take about 15mins.
    6. Serve with your yoghurt.

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We do hope that you like this recipe – why not check out some of the other vegetarian ideas that we have on the site too?

Vegetarian recipes on KiddyCharts

We have a few recipes for kids on KiddyCharts that are vegetarian - from desserts (yes really), to some fabulous and fun favourites like Baked Beans. Come in and check them out.

Here are some more bean-based vegetarian ideas for you as well.

Bean recipes from the internet

Here are some more bean ideas from the internet; we do hope that you like these as well as our recipes.

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Thanks again for coming to see us.

Helen

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