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:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

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.