Butter Bean Stew
A quick and hearty Mediterranean-inspired Butter Bean Stew, featuring cherry tomatoes, spinach, and fresh herbs. Ready in just 30 minutes, this one-pot meal is perfect for busy weeknights or a cozy family dinner.
4 Servings
Ingredients
- 2 tablespoons olive oil
- 250 g mixed cherry tomatoes halved
- 1 tablespoon tomato paste
- ½ cup water
- 1 570g jar butter beans, with stock (or substitute with 300ml vegetable stock)
- 1 red onion diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 sprig fresh rosemary leaves chopped
- 1 cup fresh spinach chopped
- 20 g hard cheese grated (e.g., Parmesan)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Prepare the Aromatics
- Heat the olive oil in a large, deep skillet over medium heat. Add the diced onion and sauté for 5-7 minutes, or until softened and slightly golden. Stir in the minced garlic and cook for an additional minute until fragrant.
Add Tomatoes and Build the Base
- Add the halved cherry tomatoes, tomato paste, and water to the skillet. Stir to combine, then cover and allow the mixture to simmer for 5 minutes. The tomatoes should break down, creating a flavorful base for the stew.
Incorporate Butter Beans
- Stir in the butter beans along with their stock. If rinsing the beans, substitute the stock with 300ml vegetable broth. Add the dried thyme, oregano, and chopped rosemary. Season with salt and pepper to taste. Allow the mixture to simmer uncovered for 5-10 minutes, letting the flavors meld.
Add Spinach and Cheese
- Fold in the chopped spinach, allowing it to wilt gently into the stew. Remove the skillet from the heat, then sprinkle in the grated cheese, stirring until fully melted and incorporated into the sauce.
Garnish and Serve
- Transfer the stew to serving bowls and garnish with fresh parsley. Pair with crusty bread or your preferred accompaniment for a satisfying meal.
Notes
To make this recipe gluten-free, ensure that the vegetable stock and grated cheese used are certified gluten-free. Serve the stew with gluten-free bread or rice instead of traditional crusty bread.