Smoky butter bean stew with kale and garlic-parsley toasts
This warming stew uses butter beans, plenty of smoked paprika and kale to make a hearty winter meal that comes together in under an hour.
- Cooking:
- Serves: 2 persons
Ingredients
- olive oil
- 1onion, finely chopped
- 2garlic cloves, grated to a paste
- 1tbsp ofMr Organic tomato purée
- 1tspsmoked paprika
- 1tin of chopped tomatoes
- 250ml of vegetable stock
- freshly ground black pepper
- 400g ofMr Organic tinned butter beans
- 200g ofcavolo nero, ribs removed and leaves roughly choppped
- 4slices of baguette
- 1garlic clove, halved
- olive oil, for drizzling
- 1handful ofparsley leaves, chopped
Instructions
Step 1
Heat a frying pan over medium heat and add a dash of olive oil. Once hot, add the onion and cook until beginning to soften, around 10 minutesStep 2
Add the garlic and cook out for a minute or so more, stirring to ensure it doesn’t burnStep 3
Add the tomato purée and smoked paprika and cook out, stirring, for a further 2 minutesStep 4
Add the tinned tomatoes and stock and season with salt and pepper, then reduce to a gentle simmer and cook for 30 minutes, stirring regularlyStep 5
Add the butter beans and kale and allow them to warm through for a few minutesStep 6
Toast the baguette and immediately rub with the cut side of the garlic cloves, then drizzle with olive oil and sprinkle with parsley. Serve with the butter bean stew