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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Butter Bean, Sundried Tomato + Spinach Stew
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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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.
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