Name: Butter Bean, Sun-Dried Tomato + Spinach Stew
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp olive oil, plus extra to serve; 1 onion, roughly chopped; 2 cloves of garlic, finely sliced; 1 jar of Queen Butter Beans with their bean stock; 2 tsp of dried thyme; 100g spinach; 6 sun-dried tomatoes, roughly chopped; Parmesan, to serve (optional)

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

beans_recipe_butter bean_vegetarian_vegan_stew_beans uk

V Ve* G*

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Butter Bean, Sundried Tomato + Spinach Stew

Feeds: 2

Takes: 25 minutes

Ingredients

1 tbsp olive oil, plus extra to serve
1 onion, roughly chopped
2 cloves of garlic, finely sliced
1 jar of Queen Butter Beans with their bean stock
2 tsp of dried thyme
100g spinach
6 sun-dried tomatoes, roughly chopped
Parmesan, to serve (optional)

Made with:
Queen Butter Beans

Directions

step 1
Heat the olive oil in a pan over a medium-low heat. Add the onions and cook for 8-10 minutes until softened, then add the garlic and cook for a further 2 minutes.
step 2
Add the sundried tomatoes, dried thyme and butter beans with their bean stock (or tins with veg stock) and bubble away for 3 minutes so that the liquid reduces slightly.
step 3
Wilt the spinach at the last minute and stir to combine - roughly 3-4 minutes. Serve in bowls and top with a grating of parmesan and drizzle of quality olive oil.

Recipe Note

Original Recipe here

Butter Bean, Sundried Tomato + Spinach Stew

Ingredients

Made with: Queen Butter Beans

Directions

Recipe Note

More Recipes

Made with:
Queen Butter Beans