This easily made Butter Bean Stew is a great meat-free meal that is perfect for busy nights. It is a one-pot complete meal that you can have on the table in 30 minutes. The Butter Beans are the main protein component of the stew, simmered in a flavoursome tomato sauce with the addition of baby spinach and roasted capsicum/peppers. Satisfying and nutritious, this is pure comfort food.
1mediumbrown/yellow onion - peeled, ends trimmed, cut in half and then sliced thinly into half moons
3clovesgarlic - finely chopped
1teaspoondried oregano
1 ½teaspoonsmoked paprika
¼teaspoonred chilli pepper flakes - or to taste
550g(19 oz) tomato passata
125ml(½ cup) water
800g(28 oz) tinned butter beans - drained and rinsed
2cupsbaby spinach - firmly packed
¾cuproasted capsicums/peppers - about 2 medium peppers, sliced into 1 cm (½ inch) piecesSee Note 2
sea salt and freshly ground black pepper – to tasteSee Note 3
fresh parsley - to serve
Instructions
Heat the oil in a large saucepan over a medium heat. Add the onion, and cook, stirring regularly for 5 minutes.
Add the garlic and cook for a further 1 minute.
Add the paprika, oregano and chilli to the onion and garlic and stir.
Add the tomato passata and water and bring to a simmer. Simmer for 5 minutes.
Add in the beans and cook for a further 10 minutes.
Lastly, add in the spinach and roasted capsicum and stir until the spinach is wilted.
Check that the seasoning is to your taste. Serve with finely chopped fresh parsley.
Video
Notes
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Roasted Capsicum/Peppers: use storebought or roast your own.
Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Add more red chilli pepper flakes if you like the heat.