03 Mar Easy Store-Cupboard Recipe: Tomato, Butterbean and Spinach Stew
A speedy, tasty, vegan recipe – full of fibre and bean-powered protein.
This is one that I’ve been making for years, an easy store-cupboard recipe that we came up with at a family nutrition and cookery workshop – it’s been a firm favourite ever since.
Mega-bonus is that there’s lots of swaps you can make – I’ve added in some up-to-date ones ( 31st March 2020) in light of recent events to the notes section on the recipe.
Tomato, butterbean and spinach stew
- 1 tbsp oil I use olive oil or rapeseed
- 2 cloves garlic, crushed
- 1/2 Veg stock cube
- 1/2 onion
- 1 Red pepper
- 1 400g tin butter beans, drained and rinsed
- 1 400g tin chopped tomatoes or passata
- 1 big handful washed fresh spinach or equivalent of frozen spinach
- 1 tbsp pesto Either red or green works well (use vegan pesto if making vegan!)
- 1 splash Balsamic vinegar
- salt & pepper – to taste
- Finely chop onion and garlic and add to pan with oil, cook gently over a low / medium heat until softened. Carefully add a splash of water if it starts to stick.
- Add beans and pesto and mix well, cook for another minute.
- Add tomatoes, herbs and balsamic and crumble in stock cube. Stir well.
- Simmer gently for around 20 minutes and then add spinach to the pan.
- Simmer for a further 10 minutes – until butter beans are to your liking!
- Serve with rice or pasta or bread …basically however you like it!