The blending of the beans step is optional if you don’t want to go to the added effort – it just thickens the sauce and helps to get that creaminess.

• 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)⁠.

Enjoy!!