Smoky Butter Bean & Spinach Stew

Rebeka Bergin Rebeka Bergin

    Heat a tablespoon of Olive Oil in a pot on medium-high heat then add the onion and sauté until it turns translucent. Add the Garlic and sauté for around 30 seconds, then add the Smoked Paprika and fry off for another 30 seconds.

    Add the Chopped Tomatoes and cook for 3 minutes, then add the Vegetable Stock, Bay Leaf, Dried Thyme, season with Sea Salt & Black Pepper, and bring to the boil. Reduce the heat, cover and simmer, stirring occasionally, for 10 minutes. Add the Butter Beans and Spinach and simmer uncovered for a further 10 minutes.

    Serve with an optional slice of crusty whole wheat/gluten free bread or half a cup of brown rice per person.

    *some stock brands contain wheat flour and ingredients that are derived from animals, so be sure to check the packaging on vegetable stock and stock pots/cubes if you are vegan or gluten intolerant.

Article ID,18233819193,Servings,2,Paper Link,

Butter Beans,400g Can
Fresh Spinach,2 Handfuls
Red Onion,1,chopped
Garlic,3 Cloves,minced
Olive Oil,1 Tablespoon
Chopped Tomatoes,400g Can
Smoked Paprika,1 Teaspoon
Dried Thyme,1 Teaspoon
Bay Leaf,1
Vegetable Stock*,½ Cup
Sea Salt & Black Pepper,A Pinch,
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.