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Spinach With Beans, Raisins And Pine Nuts

This Mediterranean dish is traditionally made with chickpeas, but can be made with haricot beans as here.

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115g/4oz/scant cup haricot beans soaked overnight, or 400g/14oz can, drained
60ml/4 tbsp olive oil
1 thick slice white bread
1 onion, chopped
3-4 tomatoes, peeled, seeded and chopped
2.5ml/ tsp ground cumin
450g/1lb spinach
5ml/1 tsp paprika
1 garlic clove, halved
25g/1oz/3 tbsp raisins
25g/1oz/ cup pine nuts, toasted
Salt and freshly ground black pepper
Bread, to serve


Serves: 4


Simmer the dried haricot beans in clean water for about 1 hour until tender. Drain.

Heat 30ml/2 tbsp of the oil in a frying pan and fry the bread until golden. Transfer to a plate.

Fry the onion in a further 15ml/1 tbsp of the oil over a gentle heat until soft but not brown, then add the tomatoes and cumin and continue cooking over a gentle heat.

Wash the spinach thoroughly, removing any tough stalks. Heat the remaining oil in a large pan, stir in the paprika and then add the spinach and 45ml/3 tbsp water. Cover and cook for a few minutes until the spinach has wilted.

Add the onion and tomato mixture to the spinach and stir in the beans, then season with salt and pepper.

Place the garlic and fried bread in a food processor and blend until smooth. Stir into the spinach and bean mixture, together with the raisins. Add 175ml/6fl oz/¾ cup water and then cover and simmer very gently for 20-30 minutes, adding more water if necessary.

Place the spinach on a warmed serving plate and scatter with toasted pine nuts. Serve hot with bread.

NUTRITION NOTES Per portion:- Energy 372kcals/1352kj, Protein 12.5g, Fat 17.6g, Saturated Fat 2.4g, Carbohydrate 30.5g, Fibre 9.2g, Sugars 9.5g, Calcium 279mg

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