Butter Bean and Mushroom Stew

Butter Bean and Mushroom Stew with Soured Cream and Toasted Ciabatta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Get Prepped: Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. Pic the rosemary leaves from the stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Drain and runse the butter beans in a sieve.

Step 2

Start the Stew: Heat a drizzle of oil in a large saucepan on medium-high heat. Once the oil is hot, add the sliced leek and mushrooms. Fry until the leek is soft and the mushrooms are browned, 5-6 mins. Add the smoked paprika, garlic and rosemary then cook for 1 min.

Step 3

Build the Flavour: Pour in the water fronthe stock, chopped tomatoes, sun-dried tomato paste abd veg stock paste. Stir to combine. Bring to the boil, then lower the heat and simmer until thickened, 8-10 mins, stirring occasionally. Meanwhile, set your grill to medium-high.

Step 4

Bring on the Beans: Once the stew has thickened, add the butter beans to the pan. Cover with a lid or some foil and simmer, 5 mins. After simmering, stir the spinach in a handful at a time until wilted and piping hot, 3-4 mins. Season to taste with salt and pepper.

Step 5

Toast the Ciabatta: Whilst the stew simmers, cut the ciabatta in half and lay on the baking tray, cut side up. Drizzle with a little olive oil. Grill on the top shelf if your oven until roasted and golden, 3-5mins.

Step 6

Fi ish and Serve: Share the stew between the bowls. Top each portion with a generous dollop of soured cream and serve the ciabatta on the side to mop up the sauce.

Step 7

Enjoy!