Smokey Tomato and Pepper Stew with Pesto Butterbean Mash

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pour the olive oil into a saucepan over a medium heat. Add the onion and a pinch of salt, then cook for 5 minutes until softened. Sprinkle in the smoked paprika, cook for 1 minute more, then tip in the tin of cherry tomatoes. Leave to bubble away.

Step 2

In a separate small saucepan, add the butterbeans, basil pesto and 50ml water. Place over a low heat (you are just warming the beans through). Roughly mash the warmed beans with a potato masher or a fork.

Step 3

Come back to the stew. Stir in the roasted red pepper and season with salt, pepper and vinegar to taste.

Step 4

Pile the pesto mash into a bowl, ladle the tomato pepper stew alongside and tuck into this bowl of comfort food.