Dinner recipe
Creamy butter beans simmered with tomatoes, red pepper, spinach, herbs, lemon, and quick crushed potatoes for a comforting vegan dinner.
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Ingredients
saucepan, wide casserole pan, colander, knife, chopping board, grater
Method
Halve any larger baby potatoes. Finely chop the onion, dice the carrot and red pepper, grate the garlic, drain and rinse the butter beans, roughly chop the parsley, and cut the lemon into wedges.
Put the potatoes in a saucepan of salted boiling water. Cook for 14 to 16 minutes until tender when pierced with a knife, then drain and lightly crush with 1 tbsp olive oil, half the parsley, and a squeeze of lemon.
While the potatoes cook, heat the remaining olive oil in a wide casserole pan over a medium heat. Add the onion, carrot, red pepper, and a pinch of salt, then cook for 8 to 10 minutes until softened and sweet.
Stir in the garlic, tomato puree, oregano, and smoked paprika for 1 minute. Add the chopped tomatoes, bring to a simmer, and cook for 8 minutes until the sauce thickens and looks glossy. Add a small pinch of sugar only if the tomatoes taste sharp.
Stir in the butter beans and 150ml water. Simmer for 8 to 10 minutes, stirring occasionally, until the beans are hot and the sauce has thickened around them.
Fold in the spinach for 2 minutes until just wilted. Squeeze in a little lemon juice, taste, and add more lemon or salt if needed. Spoon the crushed potatoes into four shallow bowls and ladle the butter bean stew alongside. Scatter with the remaining parsley and serve with lemon wedges.
