Sophie says...
"Butterbeans are one of my favourite beans! I love their chunky texture and are a great alternative to meat. Beans are full of fibre, protein and essential vitamins and minerals. My butterbean stew is so simple, quick to make and is a great budget friendly go-to meal at any time of the day. My favourite way to enjoy the stew is served on a chunky piece of sourdough toast, drizzled with olive oil, molasses (or balsamic vinegar) and sprinkled with micro herbs or rocket. It makes the perfect weekend brunch! I always include a side of greens to up my daily intake. The stew is also delicious when spooned into a bowl and topped with a poached egg, or drizzled over a baked potato. It shouldn’t take you more than ten minutes to make and is a great veggie option. I hope you enjoy!"
Butter Bean and Tomato Stew
(DF), (VE)
Serves 2
Ingredients
1 Can of Butter Beans
4 large whole Tomatoes roughly diced
Small punnet of Cherry Tomatoes
1 Tbsp of Smoked Paprika or Smokey BBQ Seasoning
3 Tbsp of Olive Oil
1 Large Garlic Clove
1 Tbsp of Pomegranate Molasses
Sea Salt & Pepper
Micro Herbs
Bunch of Curly Kale
Serve with a slice of Sourdough Bread, or top with a poached egg, or simply a bowl of dark leafy greens.
Method
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Begin by placing the tomatoes, the cherry tomatoes, paprika olive oil, garlic, salt and pepper into a non-stick pan and place onto a medium heat.
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Allow the tomatoes to simmer and reduce down to a delicious, rich tomato sauce. The sauce will have some texture and won’t be entirely smooth. Add the butter beans and stir into the tomato sauce.
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Roughly break up the kale and place in a shallow frying pan with a drizzle of olive oil, salt and pepper. Cook until the kale is crispy and coloured.
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Serve the Butterbeans on a slice of sourdough, or spoon into a bowl with a poached egg on top!
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Top with Crispy Kale, a drizzle of olive oil, pomegranate molasses and micro herbs. Enjoy!