Smoky White Bean Stew

Name: Smoky White Bean Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves: 4
Ingredients: 3 tbsp extra virgin olive oil; 3 large garlic cloves, thinly sliced; 1 large onion, chopped; 2 courgettes/zucchini, thickly sliced, then each slice quartered; 1 large red pepper, deseeded and chopped; 170 ml /5½ fl oz/⅔ cup dry white wine or extra vegetable stock; 2 courgettes/zucchini, thickly sliced, then each slice quartered; 1 tbsp thyme leaves or 2 tsp dried thyme; 1 tbsp thyme leaves or 2 tsp dried thyme; 1—2 tsp hot smoked paprika; 3 handfuls of curly kale or cavolo nero, tough stalks removed, leaves shredded; 3 handfuls of curly kale or cavolo nero, tough stalks removed, leaves shredded; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; soured cream or dairy-free alternative and crusty bread, to serve; 170 ml /5½ fl oz/⅔ cup dry white wine or extra vegetable stock; 500 ml /17 fl oz/2 cups passata; 150 ml /5 fl oz/scant ⅔ cup Vegetable Stock, or ready-made; 1 tsp sugar; 300 g /10½ oz/2½ cups drained tinned butter/lima beans, or cooked dried butter/lima beans; 300 g /10½ oz/2½ cups drained tinned butter/lima beans, or cooked dried butter/lima beans; 300 g /10½ oz/2½ cups drained tinned butter/lima beans, or cooked dried butter/lima beans; 2 bay leaves; soured cream or dairy-free alternative and crusty bread, to serve; soured cream or dairy-free alternative and crusty bread, to serve

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

If you have memories of soggy, mealy butter/lima beans served up for school lunch, ditch that thought now and give them a try in this light, summery stew. A favourite spice is hot smoked paprika — it not only satisfies a love of chilli-heat, but its wonderful smokiness brings a dish together.

Ingredients

3 tbsp extra virgin olive oil
1 large onion, chopped
3 large garlic cloves, thinly

Lunch
Vegetarian

Method

Heat the olive oil in a large casserole over a medium heat. Add the onion and fry for 6 minutes until softened. Add the garlic, red pepper and courgettes/zucchini and cook for another 5 minutes until just tender.
Pour in the wine and bring to the boil. Cook until reduced by half, then add the passata and vegetable stock and bring to the boil. Turn the heat down to