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Tomato and Butter Bean Stew

A thick, warming stew that tastes like it simmered for hours but is ready in 25 minutes. Butter beans are creamy and substantial - this feels like a much more expensive meal than it is.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 2 tins (2x400g) butter beans, drained
  • 1 tin (400g) chopped tomatoes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 100g fresh spinach
  • 2 tbsp olive oil
  • crusty bread to serve

Method
 

  1. Heat the olive oil in a large pan. Add the onion and cook for 5 minutes until soft.
  2. Add the garlic, smoked paprika and oregano. Cook for 1 minute.
  3. Pour in the chopped tomatoes and drained butter beans. Stir well and bring to a simmer.
  4. Cook for 15 minutes until the sauce has thickened. Season well with salt and pepper.
  5. Stir through the spinach and cook for 2 minutes until wilted.
  6. Serve in bowls with crusty bread for dipping.