Prep time
10 mins
Cooking Time
20 mins
Serves
2
Ingredients
2 MSC labeled Cornish sardines cans
2 tbsp olive oil
1 red onion, sliced
2 green pepper, sliced
2 garlic cloves, chopped
1 can chopped tomatoes
150 ml vegetable stock
450 g butter beans, drained
½ lemon, zested and juiced
2 handfuls spinach
Salt and pepper
Method
- Place a large frying pan over a medium heat. Add the olive oil, and cook the red onion, green pepper and garlic, for 5 minutes, until fragrant. Season with a pinch of both salt and pepper.
- Add the chopped tomatoes, vegetable stock, butter beans and Cornish sardines. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the lemon and spinach. Cook for a minute until the spinach is wilted and season to taste.
- To store: Let cool, then store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 2 months.