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. It's served with a side of garlic and parsley toasts, made with crunchy baguette.
Ingredients
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Imperial
Butter bean stew
- olive oil
- 1 onion, finely chopped
- 2 garlic cloves, grated to a paste
- 1 tbsp of tomato purée
- 1 tsp smoked paprika
- 1 tin of chopped tomatoes
- 250ml of vegetable stock
- freshly ground black pepper
- 400g of tinned butter beans
- 200g of cavolo nero, ribs removed and leaves roughly choppped
Garlic-parsley toasts
- 4 slices of baguette
- 1 garlic clove, halved
- olive oil, for drizzling
- 1 handful of parsley leaves, chopped
Method
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 minutes
- olive oil
- 1 onion, finely chopped
Add the garlic and cook out for a minute or so more, stirring to ensure it doesn’t burn
- 2 garlic cloves, grated to a paste
Add the tomato purée and smoked paprika and cook out, stirring, for a further 2 minutes
- 1 tbsp of tomato purée
- 1 tsp smoked paprika
Add the tinned tomatoes and stock and season with salt and pepper, then reduce to a gentle simmer and cook for 30 minutes, stirring regularly
- 1 tin of chopped tomatoes
- 250ml of vegetable stock
- freshly ground black pepper
Add the butter beans and kale and allow them to warm through for a few minutes
- 400g of tinned butter beans
- 200g of cavolo nero, ribs removed and leaves roughly choppped
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
- 4 slices of baguette
- 1 garlic clove, halved
- olive oil, for drizzling
- 1 handful of parsley leaves, chopped
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