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- Heat the oil in a pan over a medium heat and cook the onion for 4-5 minutes until softened. Add the garlic and paprika and cook for one minute.
- Add the beans, tomatoes, tomato purée, Worcestershire sauce and balsamic and simmer for 20-25 minutes until thickened, topping up with a splash of water if the beans start to look too dry. Season with salt and pepper.
- Stir in the spinach and cook for 1-2 minutes until it has just wilted. Serve the beans on slices of toast and top with grated Parmesan.
Per serving: 392kcals, 12.3g fat (3.7g saturated), 47.3g carbs, 12.6g sugars, 20.9g protein, 14.6g fibre, 0.501g sodium
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