800gg  butter beans
1 onion, chopped
2 garlic cloves, chopped
6 tbsp olive oil
2 tsp sweet paprika
1 tbsp tomato purée
1 tbsp of herbs provence
1 x 400g tin chopped tomatoes
1 tsp salt

freshly ground black pepper, to taste
350g/12oz chard or spinach, washed
small handful fresh parsley, chopped
small handful fresh mint, chopped
150g watercress

Gently soften the onion and garlic in 2 tablespoons of the olive oil for 5 minutes. When soft, stir in the paprika, tomato purée, chopped tomatoes, butter beans, salt and pepper. 
Simmer for 30 minutes.
Stir in the chard and take off the heat