Heat the oil a frying pan over a medium heat. Add the garlic and stir for a minute or two to soften but not brown.
Add the Proper Tomato Ketchup and the Smoked Chipotle Sauce to the pan and cook for a further minute.
Add both tins of butter beans and their water, stir and bring up to a simmer. Cook for 5-10 minutes.
Add the vinegar, stir through. Check the seasoning and add salt and pepper as required.
Finally add the spinach and stir until wilted.
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 1 bottle Tracklements Proper Tomato Ketchup
- 1-2 tbsp Tracklements Smokin’ Chipotle Sauce
- 2 x 400g tins butter beans
- 2 tbsp red wine vinegar
- salt and pepper to taste
- Handful spinach – roughly chopped
Serve in bowls with a large dollop of Greek yoghurt, chopped parsley and toasted sourdough.