Start by adding a tbsp of olive oil into a large saucepan on a low heat.
Add the seasoning into the pan to ‘bloom’ for one minute before adding the drained butter beans, reserving a handful of beans to blend for creaminess.
Stir in the beans to coat with the seasoning (save a handful of beans to blend) before pouring the passata into the pan, again reserving a splash of passata to blend with the handful of butterbeans.
Reduce the heat to a low simmer while you blend the handful of butterbeans, splash of passata and 150 ml of vegetable stock. Blend until you get a creamy mix.
Pour the blended beans into the saucepan and stir to combine to form the thick, creamy sauce.
Add a couple of handfuls of spinach and cook for a further few minutes until the spinach wilts.
Pour into a large tupperwear to store throughout the week.
When its breakfast time, toast a wholemeal thin and serve up with a ladle of the saucy, creamy beans. (Heated in the microwave for 2 minutes).