Butter bean stew with tomato and spinach

his is a hearty and decadent vegetarian stew of golden beans. If you desire, however, you can boost the flavour by first frying some chopped bacon or chorizo and setting aside, then cooking the onion in the leftover oil. Return the bacon or chorizo to the pan with the butter beans. Leftovers will store in the fridge for up to three days or in the freezer for up to three months. Prep 10 min Cook 20 min Serves 4

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat the oil in a large frying pan or saucepan over medium-low heat. Add the onion and cook, stirring, for a few minutes until soft. Add the garlic and cook for another minute. Add the oregano and paprika and cook, stirring, for 30 seconds.

Step 2

2. Pour in the tomatoes and stock. Bring to a simmer and cook uncovered for five to 10 minutes to develop the flavour. Season with salt and pepper to taste.

Step 3

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Step 4

3. Add the butter beans and spinach. Gently fold them into the tomato sauce, being careful not to crush the butter beans. Simmer for another five minutes or until heated through. Stir in the sliced basil leaves, then taste and season again if necessary.

Step 5

4. To serve, spoon into bowls and top with a squeeze of lemon juice, parmesan and extra basil. Serve with crusty bread or garlic bread.