Creamy Butter Bean and Vegetable Stew
This wholesome and warming stew is perfect for cozy evenings and is full of a range of vegetables along with healthy protein packed butter beans. This recipe also works well with chickpeas or other tinned beans.
Equipment
- 1 Chopping Board
- 1 Sharp Knife
- 1 frying pan or wok
- 1 wooden spoon or spatula
- 1 fine grater
Ingredients
- 2 tbsp olive oil or the oil from the jarred sun-dried tomatoes
- 1 red onion finely chopped
- 1 sweet potato peeled and diced
- 2 sticks celery finely chopped
- 3 cloves garlic crushed
- 2 tbsp tomato puree
- 6 sun-dried tomatoes finely chopped
- 2 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp chilli powder
- salt and pepper to taste
- 500 grams jarred or tinned butter beans drained
- 200 ml vegetable stock
- 1 large handful baby spinach
- 125 ml coconut milk
- 4 tbsp parmesan finely grated
- squeeze lemon juice
- 1 small handful basil leaves chopped
Instructions
- Heat the oil in a frying pan. Add the onion, celery and sweet potato and fry for a few minutes until softened
- Add the garlic and cook for another minute
- Add the tomato puree and sun-dried tomatoes and cook for another 2-3 minutes until the tomato puree has darkened a little
- Add the butter beans, smoked paprika, oregano, chilli and salt and pepper and stir well. Add the stock and simmer for 5 minutes
- Stir in the spinach and cook for a couple of minutes until wilted. Add in the coconut milk and parmesan
- Stir well to combine and then add a squeeze of lemon and garnish with chopped basil leaves. Serve with mashed potatoes rice, pasta or crusty bread