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Butter Bean, Sundried Tomato + Spinach Stew
Butter Bean, Sun-Dried Tomato + Spinach Stew
Rated 4.6 stars by 20 users
Ingredients
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1 tbsp olive oil, plus extra to serve
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1 onion, roughly chopped
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2 cloves of garlic, finely sliced
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1 jar of Queen Butter Beans with their bean stock
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2 tsp of dried thyme
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100g spinach
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6 sun-dried tomatoes, roughly chopped
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Parmesan, to serve (optional)
Directions
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.
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.
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
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