This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.
Back
Back
Butter Bean Stew
A hearty and warming vegetarian stew
|
Serves |
2-3 |
|
Prep time |
10 minutes |
|
Cook time |
40 minutes |
Perfect for when the weather starts to turn colder during the autumn months, this butter bean stew is quick and easy to make for a filling mid-week dinner!
Ingredients
| 1 | brown onion, thinly sliced |
| 2 | garlic cloves, crushed |
| 1 | bell pepper, chopped |
| 1/2 tsp | chilli flakes (or dried crushed chillies) |
| 1/2 tsp | cinnamon |
| 1/2 tsp | smoked paprika |
| 1 tsp | ground cumin |
| 400g | tinned tomatoes |
| 400g | tinned butter beans, liquid strained |
| 2 tbsps | tomato purée |
| 300ml | vegetable stock |
| 1 tbsp | olive oil |
| 50g | kale, chopped and stems removed |
| salt and pepper, to taste |
Method
1. Heat the oil in a large saucepan on a medium heat.
2. Add the onion and cook for 3-5 minutes until softened.
3. Add the bell pepper and garlic and cook for another couple of minutes.
4. Add the spices and stir well.
5. Add the tinned tomatoes, butter beans and tomato puree.
6. Add the vegetable stock and bring to a gentle simmer.
7. Season with salt and pepper, and allow to simmer on a low heat for 25-30 minutes until the sauce has thickened, stirring occasionally.
8. Just before serving, stir in the kale and allow to wilt.
Chef’s tips
Serve with crusty bread or over a rice or grain of your choice!