Butter Bean, Sundried Tomato + Spinach Stew
Butter Bean, Sun-Dried Tomato + Spinach Stew
1 tbsp olive oil, plus extra to serve
1 onion, roughly chopped
2 cloves of garlic, finely sliced
1 x 700g jar of Bold Bean Co Queen Butter Beans (or 2 x 400g tins)
2 tsp of dried thyme
3 handfuls of spinach
6 sun-dried tomatoes, roughly chopped
Parmesan, to serve
Heat the olive oil in a pan over a medium-low heat. Add the onions and cook for 7-8 minutes until softened, then add the onions and cook for a further 2 minutes.
Add the sundried tomatoes, dried thyme and butter beans with their liquid and bubble away for 3 minutes so that the liquid reduces slightly.
Wilt the spinach at the last minute and stir to combine. Serve in bowls and top with a grating of parmesan and drizzle of quality olive oil.
Original Recipe here