Spinach & Bean Chipotle Casserole Vegan

• 1 1/2 cups white beans cans of, 2 x 14oz
• 8 2/3 cups spinach leaves washed & dried 9oz
• 2 11/16 cups chopped tomatoes cans of, 2 x 14oz
• 3/4 cup bulgur 3oz / full US 1/2 cup
• 1 onion
• 3 large garlic cloves crushed
• 2 1/8 cups water US 2 cups
• 1 tablespoon fresh oregano leaves
• 1 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 chipolte
• 2 limes
• 1 bunch coriander
• extra-virgin olive oil
• pepper

1. Heat some olive oil in a large saucepan.
2. Fry finely chopped onion, crushed garlic with paprika and cumin until golden and soft.
3. Add chopped tomatoes, bulgur, spinach and water. Add oregano and crushed chipolte.
4. Bring to boil. Cook under medium heat until bulgur is cooked and liquid has thicken (around 15 mins).
5. Rinse and drain the beans. Tip on top of spinach mixture.
6. Cook for another 3 mins or so until the beans are hot.
7. Add lime juice. Season to taste.
8. Serve with fresh coriander sprinkled on top and with some crusty bread.

white beans, spinach leaves washed, tomatoes, onion, garlic, water us, oregano, paprika, ground cumin, chipolte, limes, coriander, extravirgin olive oil, pepper

Taken from www.yummly.com/recipe/Spinach-_-Bean-Chipotle-Casserole-_vegan_-1221836 (may not work)