Smoky Greens and Butter Beans

Written by Monica, Brand Manager at Reia.

I’m currently a little obsessed with this dish, so much so that I’ve written this especially to share it with you. Cooking for me has always been about letting the ingredients guide the way, rather than following strict recipes. There’s something comforting in keeping things simple and adaptable, using whatever vegetables are in season or already on hand. Last time I made this, I added green beans—an unexpectedly delicious addition—and finished with a sprinkle of chives. While I’ve yet to experiment with other legumes, I’ve found that butter beans from Bold Bean Co offer the perfect texture and richness for this recipe.

I hope you enjoy it as much as I do. It’s a meal that feels both nourishing and grounding, particularly as we move into a new season. If you do go ahead and make it, I'd love to hear how it turns out for you.

Monica x

Serves 2

Ingredients

• 200g brown rice
• 3 tbsp extra virgin rapeseed or olive oil
• 200g spring greens or chard, washed and roughly chopped
• 3 garlic cloves, finely sliced
• 1 small red onion 
• 400g can butter beans, rinsed and drained
• ½ tsp cumin
• 1 tsp smoked paprika
• 1 tsp sumac, to garnish (optional)
• Natural yoghurt, to serve (optional)

Method

Step 1:
Rinse the rice until the water runs clear. Boil in a large pan for 20-25 minutes, then drain.

Step 2:
In a wide pan, heat 2 tbsp oil over medium heat. Add the onion & greens with a sprinkle of salt and pepper. Cover and cook for 4-5 minutes, stirring occasionally, until the onions are golden and greens are just wilted.

Step 3:
Add the garlic and cook for another minute or two, until fragrant. Stir in the butter beans and let them heat through gently.

Step 4:
Add the final spoonful of oil, cumin seeds, and smoked paprika. Stir everything together and serve over the rice, with a sprinkle of sumac and a spoonful of yoghurt and on top if you like the extra creaminess.