Butter Bean and Tomato Stew with Sourdough

Make butter bean and tomato stew with sourdough, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
240 g Butter beans, tinned and drained (One tin, drained. Drained weight.)
200 g Chopped tomatoes, tinned
80 g Onion
2 cloves, about 6 g Garlic
5 g Olive oil
A teaspoon Smoked paprika
A sprig Fresh rosemary
80 g Spinach
1 slice, about 50 g Sourdough
A splash Red wine vinegar
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Cook the onion in the oil over a low heat with the rosemary for ten minutes until it is soft and sweet, then add the garlic and smoked paprika for a minute.
2. Add the tomatoes, the beans and half a tin of water and simmer for fifteen minutes until the sauce has thickened around the beans. Crush a few against the side of the pan to thicken it further.
3. Stir in the spinach until it wilts, then season with salt and the vinegar.
4. Toast the sourdough and serve it alongside, or rubbed with the cut side of a garlic clove and laid under the stew.

Contains gluten cereals and sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/butter-bean-tomato-stew-sourdough

AI-generated images illustrating the recipe.

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