Slow Cooker Smoky Butter Bean And Spinach Pot

Ingredients

• 2 tin tinned butter beans
• 1 tin tinned diced tomatoes
• 250 gram frozen spinach
• 1 cup jarred roasted capsicum strips
• 250 millilitre vegetable stock
• 2 teaspoon smoked paprika
• 2 teaspoon minced garlic
• 1 tablespoon olive oil

Instructions

1. 1Drain and rinse the butter beans, then tip them into the slow cooker.
2. 2Add every other ingredient and stir once.
3. 3Put the lid on and cook on low for 4 hours.
4. 4Freezer bag version: tip the drained beans and all the other raw ingredients into a large zip-lock bag and freeze flat for 3 months, then cook from frozen on low for 5 hours. Cooked leftovers keep 4 days in the fridge or 3 months in the freezer; reheat in the microwave for 3 minutes.