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  • Writer's pictureYiannoulla Burness


In this dish creamy polenta provides a comforting base for butter beans cooked in a fragrant tomato sauce topped with wilted spinach. Enjoy this combination of flavours and textures and serve with a fresh green salad, also goes nicely with ratatouille.


1 medium size cooking pot/saucepan, 1 medium size fry pan,

a whisk and wooden spoon


170g or 1 medium brown onion, finely chopped

40g garlic, minced

2 tablespoons tomato paste

1 teaspoon paprika, sweet or smoked

1/4 teaspoon turmeric powder, optional

1 teaspoon vegeta seasoning or 1/2 - 1 teaspoon salt

1 400g tin diced tomatoes with juice

1 400g tin butter or lima beans, drain the bean water

A handful of fresh spinach leaves or your greens of choice

cooking oil (optional) or if you don't like to use oil, saute' onion and garlic in

2 - 3 tablespoons of water


*Heat a fry pan to medium high heat add 2 tablespoons of oil or (water if not using oil) add onions, saute' for 2 minutes.

*Add minced garlic saute' a further 1 minute then turn heat to medium and add in tomato paste along with seasonings of paprika, turmeric and vegeta or salt.

*Cook a few minutes then add diced tomatoes in juice.

*Turn heat down and let tomatoes simmer with rest of ingredients for 5 minutes.

*Add in drained butter beans, stir through tomato mixture and continue to simmer for another 5 minutes or until sauce thickens Adjust seasoning if needed. Tomato and beans should be nicely incorporated and the sauce nicely thickened

*Remove from heat and keep warm while you prepare the polenta.


1 cup fine grain polenta

1 -2 vegetable stock cube * (see note)

1 pinch of salt

4 1/2 cups of filtered water

Optional flavour, vegan cheese or butter, fresh or dried herbs.

*NOTE- if the cubes are quite salty do not add extra pinch of salt. I always tatste the stock water first to make sure it has the right amount of flavour


*In a medium size cooking pot add filtered water, vegetable stock cube and a pinch of salt.

*Bring water to a boil then slowly add in polenta whisking constantly to prevent lumps forming.

*Reduce heat to low and continue stiring frequently with a wooden spoon, being careful as polenta has a tendency to splatter.

*If using fine grain polenta it will not take long to cook 5-10 minutes.

*Once the polenta is cooked and has reached the desired consistency remove it from the heat.

*Adjust flavour now by adding more salt or seasoning, stir in any optional ingredients for added flavour if you wish.


*Spoon out polenta onto a serving plater or individual plates

*Top with butter beans and tomato sauce

*Wilt greens of choice by steaming for a minute or so then arrange over butter beans.

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