[vc_row][vc_column][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]Serves 2
2 Olive oil
1 red onion diced
1 garlic clove grated
400g tin of chopped tomatoes
1 tbsp red wine vinegar
2 baking potatoes cooked
400g tin of butter beans
Handful of baby spinach
100g of cottage cheese
Chives chopped to garnish

Pop you potatoes in the oven for 1 hour or so until cooked. All depending on the size.
Heat 1 tbsp of olive oil in a frying pan and cook the onion until soft, add the garlic and cook for 1 min, add the tomatoes and simmer for 15 mins on a low heat until your mixture has thickened.
Pop the in the vinegar and give it a good stir.
Place the beans and spinach into your sauce and slowly cook for 5 minutes. (add a splash of water if it’s looking slightly dry)
Season well.
Split your potatoes and spoon over your beans
Top with some cottage cheese and a sprinkle of chives.

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