The lunch edit 775

Butter Bean and Tomato Stew with Sourdough

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

1 serving · 11 ingredients · 4 steps

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Butter Bean and Tomato Stew with Sourdough, plated and ready to serve. — The finished recipe. Butter Bean and Tomato Stew with Sourdough

Ingredients 1 to 6 for butter bean and tomato stew with sourdough arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 11 for butter bean and tomato stew with sourdough arranged separately on a dark worktop. — Ingredients 7 to 11. A sprig Fresh rosemary. 80 g Spinach. 1 slice, about 50 g Sourdough. A splash Red wine vinegar. To taste Salt

Butter Bean and Tomato Stew with Sourdough, preparation step 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. — Step 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.

Butter Bean and Tomato Stew with Sourdough, preparation step 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. — Step 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.

Butter Bean and Tomato Stew with Sourdough, preparation step 3: Stir in the spinach until it wilts, then season with salt and the vinegar. — Step 3. Stir in the spinach until it wilts, then season with salt and the vinegar.

The finished butter bean and tomato stew with sourdough. — Step 4. Toast the sourdough and serve it alongside, or rubbed with the cut side of a garlic clove and laid under the stew.

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