Recipe | Butterbean Stew

Butterbean Stew

We’re on a bit of a health kick this week, and so we’re attempting a vegetarian week. The first of many dishes, was a recipe I found online – Butterbean, Carrot & Spinach Stew. Full of fresh vegetables, herbs and spices, this one pot stew is ready in under 30 minutes, making it the perfect dish for a week night meal, after a busy day of work.

Warm up on a cold day with a hint of spice from the fresh chillis, and serve with wild rice or a warm loaf.

Ingredients:

  • 2 onions, finely sliced
  • 2 garlic cloves, crushed
  • 2 chillis, diced
  • 4 carrots, chopped
  • 1 courgette, chopped
  • 600ml passata
  • 200ml water
  • Pinch caster sugar
  • 200g fresh spinach
  • 2x 400g tins butterbeans, drained and rinsed
  • ½ large bunch fresh flatleaf parsley, chopped
  • Handful fresh basil, roughly chopped
  • 150g wild rice

Method:

  1. Heat a glug of oil in a large hob proof casserole dish, over a medium heat.
  2. Add the onions and fry for 2-3 minutes, then add the garlic, chilli, carrots and courgette. Fry for a further 5-10 minutes until the carrots start to soften.
  3. Add the passata, water and a pinch of sugar. Bring to a simmer and bubble for 5 minutes, then add the spinach and beans.
  4. Simmer for a further 10 minutes until hot, then taste and season with salt and pepper. At the same time, cook the rice following packet instructions.
  5. Stir through the parsley and basil, reserving a little to garnish, then serve in bowls with the rice.

Butterbean Stew

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