Creamy Butterbean Stew (HC)
Ingredients
- 2 tsp olive oil
- 1 red onion, sliced
- 10-12 mushrooms, sliced
- 1 tsp garlic powder
- 1 tsp mixed herbs
- 1 tsp smoked paprika
- 12 cherry tomatoes, halved
- 1 tbsp sun-dried tomato pesto
- 1 tbsp tomato puree
- 8 tbsp tinned butterbeans (rinsed and drained)
- 400g tin chopped tomatoes
- 1 vegetable stock cube
- 200ml boiling water
- Black pepper, to taste
- 2 tbsp cream cheese
- A handful of fresh spinach, chopped (or 1-2 blocks frozen, defrosted)
To serve (per portion:
- 1 slice sourdough bread (or wholemeal bread)
- 1 tbsp fresh parsley, chopped (optional)
Note - This recipe has been balanced to include 4 tbsp butterbeans per portion served with 1 slice of sourdough or wholemeal bread. This combination creates a satisfying, well-balanced meal. An additional protein source such as chicken, fish, or sausages can be added if desired.
Instructions
Heat the olive oil in a large pan over a medium heat. Add the red onion and mushrooms and cook for 4–5 minutes until softened.
Stir in the garlic powder, mixed herbs, smoked paprika, cherry tomatoes, sun-dried tomato pesto and tomato puree. Cook for 1–2 minutes until fragrant.
Add the butterbeans, chopped tomatoes, stock cube and boiling water. Stir well, season with black pepper and bring to a gentle simmer.
Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
Reduce the heat to low and stir in the cream cheese and spinach. Cook for a further 2–3 minutes until the spinach is wilted and the sauce is creamy.
Taste and adjust the seasoning if needed.
Toast the sourdough or wholemeal bread to your liking.
To serve, spoon the stew into bowls, sprinkle with fresh parsley (if using), and serve with the toast on the side.
Note - This recipe makes 2 portions. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month to enjoy later. If preparing in advance, leave out the cream cheese and stir it in after reheating.