Butter Bean and Sweet Potato Stew

Name: Butter Bean and Sweet Potato Stew
Yield: Serves 4
Ingredients: 2 × 400 g tins butter beans, drained; 240 g spinach, washed; salt and black pepper to season; crusty bread to serve; 2 tbsp vegetable oil; 1 onion, diced; 4 garlic cloves, finely chopped; 400 g sweet potato, peeled and cut into bite-sized chunks; 1 red chilli, finely chopped (optional); 1 litre vegetable stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

Butter beans are beautifully creamy and make the most wonderful soups and stews. This is a really simple – yet flavoursome and nutritious – cross between a soup and a stew. I like it best just with crusty bread and butter, but my meat-loving husband likes it with sausages.

Ingredients

2 tbsp vegetable oil
1 onion, diced
4 garlic cloves, finely chopped

Main course
Vegetarian

Method

Heat the oil in a large saucepan over a medium heat, then add the onion, garlic and chilli (if using) and cook for 3–4 minutes until soft and translucent.
Add the sweet potato and fry for a few minutes further, then add the stock. Bring to the boil, then add the butter beans. Season with salt and black pepper, reduce the heat and simmer for 15–18 minutes until