BUTTER BEAN STEW

Butter Bean Stew

Name: Butter Bean Stew
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 4
Ingredients: 2 tbsp Olive oil; 1 Brown onion, diced; 3 cloves Garlic, minced; 2 Carrots, diced; 2 stalks Celery, diced; 2 tbsp Tomato paste; 1 tsp Smoked paprika; 1 tsp Oregano; ¼ tsp Chilli flakes; 500 ml Vegetable stock; 2 x 400 g cans Diced tomato; 2 x 420 g cans Butter beans, drained; 60 g Baby spinach; 2 tbsp Parsley, chopped; 1 tbsp Red wine vinegar; To taste Salt; To taste Pepper

Prepping
15m

Cooking
360m

Makes
4

Why you’ll love it 😋

The humble butter bean has absolutely no business being this comforting. Creamy, hearty and packed with rich flavours, even the little ones will be all over this stew.

Ingredients 🛒

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Olive oil2 tbsp
Brown onion, diced1
Garlic, minced3 cloves
Carrots, diced2
Celery, diced2 stalks
Tomato paste2 tbsp
Smoked paprika1 tsp
Oregano1 tsp
Chilli flakes¼ tsp
Vegetable stock500 ml
Diced tomato2 x 400 g cans
Butter beans, drained2 x 420 g cans
Baby spinach60 g
Parsley, chopped2 tbsp
Red wine vinegar1 tbsp
SaltTo taste
PepperTo taste

Method ⏲️

A slow-cooked tomato and butter bean stew with a delicious smoky flavour.

Step 1: Prep your base

Heat 2 tbsp olive oil in a frying pan (or a large pot if cooking on the stovetop) over medium heat. Cook 1 diced brown onion, 2 diced carrots and 2 diced celery stalks for 5 minutes, until your veg starts to soften.

Step 2: Build your flavour

Add 3 minced garlic cloves, 2 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp oregano and ¼ tsp chilli flakes. Stir for 1 minute until everything smells very promising.

Step 3: Load it up

Tip your veg mixture into your slow cooker, or keep everything in your large pot on the stovetop. Add 500 ml vegetable stock, 2 x 400 g cans diced tomato and 2 x 420 g cans butter beans. Season with salt and black pepper, then stir well.

Step 4: Let it bubble away

If using a slow cooker, cook on low for 6 hours, or on high for 3 hours, until your butter beans are tender and your sauce has thickened slightly. If using the stovetop, bring to a gentle simmer over medium heat, then reduce to low and cook uncovered for 35–45 minutes, stirring occasionally, until the vegetables are tender and the stew has thickened slightly.

Step 5: Finish & serve

Stir through 60 g baby spinach, 2 tbsp chopped parsley and 1 tbsp red wine vinegar. Let your spinach wilt for 5 minutes, then ladle into bowls and serve with bread if you’ve got it. Dinner has absolutely sorted itself!

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