Crafts and Life

1 tbs olive oil

1 onion, chopped

1 garlic clove, finely chopped

1 hot red chilli, deseeded and finely chopped

1 tbs smoked paprika

1 tbs tomato ketchup

1/2 tsp salt

300 g cooked or frozen leaf spinach, defrosted, squeezed and chopped

2 tbs sultanas

2 x 400 g tins pinto or haricot beans, drained and rinsed

50 g grated cheddar cheese

4 tbs vegetable stock

salad to serve

1. Preheat the oven to 200C/400F/gas mark 6. Heat the olive oil in a saucepan and cook the onion until soft and translucent, about 8 minutes. Add the garlic, chilli, paprika, ketchup, salt, spinach, sultanas, beans and cheddar.  Mix well the moisten with the stock.
2. Spoon the mixture into a baking dish and cook for 25 minutes in the preheated oven. Serve with salad.

Serves 4 – taken from The Essential Diabetes Cookbook by Antony Worrall Thompson