Vegan Spanish Beans with Tomatoes

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Paprika

  Spices

  1 tsp or 2g

• Lima beans

  Large, mature seeds, canned

  28 oz or 794g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 can or 380g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spinach

  Raw

  4 cup or 120g

Directions

1. Dice the onion, mince the garlic, and roughly chop the spinach.
2. Heat the olive oil in a large saucepan over medium heat. Add the onions and fry, stirring continuously, for 3-5 minutes until translucent but not browned.
3. Add the garlic and paprika, and sauté for another minute.
4. Add the lima beans and tomatoes. Stir and break up the tomatoes slightly, then season with salt and pepper. Stir well and reduce the heat to low. Simmer for 15 minutes, checking regularly to prevent sticking.
5. Stir in the spinach just before serving to wilt.

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