Vegan butter bean stew

Name: Vegan butter bean stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 Servings
Ingredients: 1 red onion; 2 cloves garlic; 0.5 Tinned butter beans; 400 g tinned chopped tomatoes; 200 ml vegetable stock; 1 tsp ground cumin; 1 tsp smoked paprika powder; 1 pinch chili flakes; 2 tsp maple syrup; 20 g spinach; 100 g mushrooms; 1 red bell pepper

Based on 1 ratings

Sophie Bruxner-Randall

Community Member

instagram.com/chefbrux

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

1	red onion
2 cloves	garlic
½	Tinned butter beans
400 g	tinned chopped tomatoes
200 ml	vegetable stock
1 tsp	ground cumin
1 tsp	smoked paprika powder
1 pinch	chili flakes
2 tsp	maple syrup
20 g	spinach
100 g	mushrooms
1	red bell pepper

Step 1/5
- 1 red onion
- 2 cloves garlic
Mince the garlic and roughly dice the onion, then add both to a saucepan on medium heat with a good glug of oil.
Step 2/5
- 100 g mushrooms
- 1 red bell pepper
Add in your vegetables - use whatever you’ve got in the fridge (for the recipe I used mushrooms and red pepper).
Step 3/5
- 1 tsp ground cumin
- 1 tsp smoked paprika powder
- 1 pinch chili flakes
Add in all the spices and leave to infuse for a minute or so - stirring occasionally.
Step 4/5
- 400 g tinned chopped tomatoes
- 200 ml vegetable stock
Add in the tinned tomatoes and vegetable stock. Bring to the boil and then reduce to a simmer. Leave for 10 minutes.
Step 5/5
- ½ Tinned butter beans
- 2 tsp maple syrup
- 20 g spinach
Add the rinsed butter beans and spinach. Taste, add the maple syrup and adjust with salt and pepper if necessary. Stir until the spinach has wilted and then you’re ready to serve.