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

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

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

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Smoky White Bean Stew

Ingredients

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