Spanish Butterbean & Swiss Chard Stew In 20 Minutes!
This stew is a perfect mid-week meal that you can know up effortlessly in around 20 minutes. It's an inexpensive, family friendly meal that is highly nutritious and protein rich for plant based and vegan eaters.
Equipment
- Chopping board
- Chopping knife
- Frying pan or large pot
Ingredients
- 1 large onion thinly sliced
- 2 cans butter beans
- 1 cans chopped tomatoes
- 3 cups spinach or Swiss chard thinly sliced. (you can also sub this with spinach or kale).
- 3-4 cloves crushed garlic
- 2 tsp rosemary fresh or dried
- 2 tsp parsley fresh or dried. If using fresh then you will need a whole handful.
- 1 cup vegetable stock or veggie bouillon
- 1 tbsp balsamic vinegar
- Seasoning of salt and pepper to taste
- 1 tbsp tomato paste
- Rice, quinoa or pasta to serve Or, eat alone if you are not too hungry.
Instructions
- Finely slice your onion and fry in a little water until translucent with your crushed garlic. Keep adding small amounts of hot water as you fry to prevent drying. It's good to keep a kettle of already boiled water next to you so you don't have to use cold. Try to get some browning and caramelisation going for a better flavour.
- Once your garlic and onions are cooked, add your tomato paste, herbs and seasoning and fry out for one more minute.
- Now add your tomatoes, stock, Swiss chard and butter beans and simmer for 10 minutes until reduced to desired consistency.
- Serve with rice, pasta, quinoa, baked potato, bread or some grains.
Video
Notes
Store this butter bean stew in an air-tight container for up to 3 days. Or, freeze on day of making for up to 6 weeks.