Smokey Beans on Sourdough with Spinach + Garlic Mushrooms by Jenna Hope Nutrition

Jenna Hope is a nutritionist, corporate wellness speaker, brand consultant and author of How To Stay Healthy. She has so kindly created this recipe as the perfect pre/post-Pilates meal and I can confirm that is is delicious.

Serves 2 

2 tsp avocado oil  

½ tsp ground cumin 

½ tsp paprika 

1 tsp smoked paprika  

1 x 400g tin butter beans, drained and rinsed  

2 garlic cloves, crushed  

150g mushrooms, sliced  

100g spinach  

4 slices of sourdough bread 

Sea salt and black pepper 

Fresh coriander, to serve 

1. Heat 1 teaspoon of the avocado oil in a pan and add the cumin, paprika, smoked paprika and a generous pinch of salt and pepper. Leave to cook for a minute or so over a medium heat.  

2. Next, add the butter beans to the pan, stir well to coat them in the spices and oil and leave to cook over a low-medium heat for 4–5 minutes.  

3. Meanwhile, heat the remaining teaspoon of oil in a frying pan and add the garlic. Stir for a minute or so, then add the mushrooms along with a pinch of salt and pepper.  

4. Once the mushrooms are soft, add the spinach and leave for one minute to wilt down while you toast your sourdough bread. 

5. Spoon the mushrooms and spinach over the toast, the top with the beans and some fresh coriander. Enjoy!