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Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • Olive Oil
  • 8 Garlic cloves crushed
  • 1 Onion chopped fine
  • 2 Green Chillis chopped fine
  • 3 Celery sticks diced small
  • 1 Large Carrot diced small
  • Small bunch Parsley chopped fine, stalks and leaves separated
  • ½ tsp Hot Smoked Paprika
  • ½ tsp Sweet Smoked Paprika
  • 1 tsp Ground Cumin
  • 2 tsps Sugar
  • 150 ml White Wine
  • 2 tins Whole peeled tomatoes x 400g each
  • 50 g Sun-dried Tomatoes chopped small
  • 500 ml Vegetable Stock or Water
  • 200 g Spinach
  • 800 g Beans of choice - I used Brindisa Large butter beans and White Haricot beans
  • Sea Salt
  • Freshly ground black pepper
  • Chilli Flakes
  • GARNISH/ ACCOMPANIMENTS: Grated Parmesan (some rind cut off to flavour the stew - omit if vegan) Crusty bread, Sour Cream (Vegan)
One Pot Smokey Butter Beans One Pot Smokey Butter Beans
One Pot Smokey Butter Beans

The sun is out and it feels like spring is approaching, I’m still craving comfort food though and this one is always a winner dinner, its vegan too!  So simple, so fast, insanely delicious.  


A base of sautéed garlic, onions and chilli, then some finely diced carrots and celery with spices of paprika and cumin.  Added to that a splash of white wine, tinned tomatoes and the two ingredients which give this dish so much savoury umami and bring it all together beautifully, chopped sun dried tomatoes and a wedge of parmesan rind.  To that I added some Brindisa large butter beans, white haricot beans and a bag of spinach.  It’s all dished up in bowls with a dollop of sour cream, a sprinkling of parmesan (both vegan optional) and served with crusty bread.


This one is so versatile, change up the ingredients according to what you have handy... Use chickpeas if you prefer them to beans or even lentils, you could use kale or change the veggies to what you like, it always turns out delicious if you stick to the basic recipe.


METHOD

  1. In a heavy based saucepan on medium heat with a little olive oil sauté the garlic, onions and chilli until soft
  2. Add the celery and sauté for a minute, then add the carrot with the parsley stalks and continue to cook until slightly softened
  3. Add the hot and sweet paprika, cumin and sugar and continue to cook for a minute
  4. Pour in the wine and deglaze the pan scraping up any bits from the bottom, cook out the alcohol for a few minutes 
  5. Add the tinned tomatoes, sun dried tomatoes and stock, bring to a boil
  6. Add a large sliver of the parmesan rind (this will be removed before serving but leaves the most gorgeous flavour to the whole stew)
  7. Then the heat down to a simmer, put the lid on and leave to cook for 20 minutes to let all the flavours develop 
  8. Add the beans, spinach and the parsley leaves, heat through until the spinach is completely wilted
  9. Season with salt, pepper and chilli flakes to taste
  10. Remove parmesan rind from the pot and discard
  11. Serve up in bowls with a dollop of sour cream, grated parmesan and crusty bread
One Pot Smokey Butter Beans

The sun is out and it feels like spring is approaching, I’m still craving comfort food though and this one is always a winner dinner, its vegan too!  So simple, so fast, insanely delicious.  


A base of sautéed garlic, onions and chilli, then some finely diced carrots and celery with spices of paprika and cumin.  Added to that a splash of white wine, tinned tomatoes and the two ingredients which give this dish so much savoury umami and bring it all together beautifully, chopped sun dried tomatoes and a wedge of parmesan rind.  To that I added some Brindisa large butter beans, white haricot beans and a bag of spinach.  It’s all dished up in bowls with a dollop of sour cream, a sprinkling of parmesan (both vegan optional) and served with crusty bread.


This one is so versatile, change up the ingredients according to what you have handy... Use chickpeas if you prefer them to beans or even lentils, you could use kale or change the veggies to what you like, it always turns out delicious if you stick to the basic recipe.

favorite
print
rate
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • Olive Oil
  • 8 Garlic cloves crushed
  • 1 Onion chopped fine
  • 2 Green Chillis chopped fine
  • 3 Celery sticks diced small
  • 1 Large Carrot diced small
  • Small bunch Parsley chopped fine, stalks and leaves separated
  • ½ tsp Hot Smoked Paprika
  • ½ tsp Sweet Smoked Paprika
  • 1 tsp Ground Cumin
  • 2 tsps Sugar
  • 150 ml White Wine
  • 2 tins Whole peeled tomatoes x 400g each
  • 50 g Sun-dried Tomatoes chopped small
  • 500 ml Vegetable Stock or Water
  • 200 g Spinach
  • 800 g Beans of choice - I used Brindisa Large butter beans and White Haricot beans
  • Sea Salt
  • Freshly ground black pepper
  • Chilli Flakes
  • GARNISH/ ACCOMPANIMENTS: Grated Parmesan (some rind cut off to flavour the stew - omit if vegan) Crusty bread, Sour Cream (Vegan)

METHOD

  1. In a heavy based saucepan on medium heat with a little olive oil sauté the garlic, onions and chilli until soft
  2. Add the celery and sauté for a minute, then add the carrot with the parsley stalks and continue to cook until slightly softened
  3. Add the hot and sweet paprika, cumin and sugar and continue to cook for a minute
  4. Pour in the wine and deglaze the pan scraping up any bits from the bottom, cook out the alcohol for a few minutes 
  5. Add the tinned tomatoes, sun dried tomatoes and stock, bring to a boil
  6. Add a large sliver of the parmesan rind (this will be removed before serving but leaves the most gorgeous flavour to the whole stew)
  7. Then the heat down to a simmer, put the lid on and leave to cook for 20 minutes to let all the flavours develop 
  8. Add the beans, spinach and the parsley leaves, heat through until the spinach is completely wilted
  9. Season with salt, pepper and chilli flakes to taste
  10. Remove parmesan rind from the pot and discard
  11. Serve up in bowls with a dollop of sour cream, grated parmesan and crusty bread