So easy, so tasty: Jamie Oliver’s spicy beans are an easy dinner fix

Easy to use and budget friendly, beans take on the flavours of the world, in this case a fragrant korma curry.

Healthy and tasty, these beans are powered by korma curry paste. Photography by David Loftus

Jamie Oliver

less than 2 min read

2:08PMNovember 04, 2024

The Weekend Australian Magazine

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Tinned beans are a brilliant and tasty source of plant-based protein. They’re budget-friendly, full of fibre and have a wonderful ability to take on flavours from all over the world, like these South Asian-inspired beans, made with jarred curry paste and frozen leaf spinach.

Try my other dishes: a smash burger for one, and my epic sticky toffee pudding.

This is an edited extract from Simply Jamie, by Jamie Oliver. Photography by David Loftus

Cheap but not nasty: Jamie Oliver’s spicy beans are an easy winner.

Spiced beans

How to cook

Put a non-stick frying pan on a medium heat with 1 tablespoon of olive oil, finely chop the stalks from 4 sprigs of coriander (reserving the leaves) and add with 1 heaped tablespoon of korma curry paste and 1 level teaspoon of ground turmeric. Fry for 1 minute, pour in 1 x 400g tin of haricot, cannellini or butter beans, juice and all, add 160g of frozen leaf spinach, bring to the boil, then simmer for 5 minutes, or until the spinach has defrosted, stirring regularly and adding a splash of water, if needed. Season with red wine vinegar, sea salt and black pepper. Add the coriander leaves.

Serves 2