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.
- 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
- Heat a glug of oil in a large hob proof casserole dish, over a medium heat.
- 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.
- Add the passata, water and a pinch of sugar. Bring to a simmer and bubble for 5 minutes, then add the spinach and beans.
- 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.
- Stir through the parsley and basil, reserving a little to garnish, then serve in bowls with the rice.