Cooked - Butter Bean Stew Recipe

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Butter Bean Stew Recipe

4.0

1 tbsp Olive Oil

1 Red Onion (sliced into half moons)

2 Bell Peppers (cut into slices)

2 cloves Garlic (minced)

2 tbsp Tomato Purée (or paste)

½ tsp Sugar (optional)

1 tsp Paprika

¼ cup Sundried Tomatoes (optional, chopped)

28 oz Canned Diced Tomatoes

1 cup Vegetable Broth (or water)

30 oz Canned Butter Beans (drained and rinsed)

2 cups Baby Spinach

Sea Salt and Black Pepper

¼ cup Greek Yogurt

1 tbsp Chopped Parsley

Heat the olive oil over a medium heat in a large pan or dutch oven.
Add the sliced red onion and sauté for around 5 minutes - until it is starting to soften.
Add the sliced peppers and continue to sauté for another 5 minutes.
Stir in the minced garlic, tomato paste, sugar (if using) and paprika.
Add the sundried tomatoes (if using) and the canned chopped tomatoes. Season well with sea salt and black pepper and let the mixture come to a boil.
Add the drained and rinsed beans. Cover and simmer for 15 minutes to allow the flavors to come together.
Stir through the spinach then serve topped with yogurt and chopped fresh parsley.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🥘Stew

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 27 weeks ago

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