Vegan butter bean stew

Based on 1 ratings

Difficulty

Easy 👌
10
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
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
red bell pepper
  • Step 1/5

    • 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
    • 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.