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Spanish Butter Bean Stew

Ingredients (Serves 2-3)
1 can butter beans, drained and rinsed
1 tbsp olive oil
1 onion, finely chopped
1-2 cloves garlic, diced
1 chilli, finely chopped
1 teasp smoked paprika
1/4 red pepper and 1/4 yellow, pepper, chopped (all red is fine too)
1 large ripe tomato (or 2 small/medium ones), diced
1/2 level teasp dried chilli flakes
1 tabsp tomato paste/pureé
Approx 1 cup of water, depending on how runny or thick you like the sauce
1 vegetable stock pot

Method
1. Sauté the garlic, onion and chopped chilli pepper until soft
2. Add the paprika, peppers and cook on low heat stirring to avoid sticking, until soft
3. Add tomatoes, chilli flakes, tomato paste, water and stock pot heat to almost boiling, then simmer for approx 25 mins until everything is cooked through and the flavours have amalgamated
4. Add the rinsed butter beans and warm through
5. Serve with green veg and/or side salad, potatoes or brown rice

Notes
– You can substitute chopped canned tomatoes for fresh if you wish
– If you have no red peppers you can use green
– If you don’t like too much heat you can reduce or omit the chilli – it will still taste good!

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