A comforting Butterbean Stew recipe from Maldon Sea Salt.

Serves: 2 people

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients:

1 tbsp olive oil
1 large onion, finely sliced
3 garlic cloves, finely sliced
3 sprigs rosemary, leaves picked and finely chopped
200g cooking chorizo, cut into chunky half moons
1x 400g tin of chopped tomatoes
570g jar of butterbeans
120g spinach
1 lemon, zested
70g feta, crumbled
2 tbsp chopped parsley
Maldon Sea Salt
Cracked black pepper
Served with toasted sourdough

Method:

1. Start by taking a large shallow pan and placing on a medium heat. Melt the olive oil before adding the sliced onions and a pinch of Maldon Sea Salt. Cook these gently for 5 minutes until softened, then add the sliced garlic, rosemary and chorizo and fry for another 5 minutes until the garlic is smelling fragrant and the chorizo is starting to crisp.

2. Next add the tinned tomatoes, followed by the butterbeans. Stir these in and allow the mix to bubble and thicken for 5 minutes. Finally add the spinach, allowing it to wilt through the sauce and then zest in the lemon and season well with more Maldon and cracked black pepper.

Serve the stew sprinkled with the parsley, the crumbled feta and some toasted sourdough for dunking.

Butterbean Stew recipe

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Course Main Course

Ingredients

1 tbsp olive oil
1 large onion finely sliced
3 garlic cloves finely sliced
3 sprigs rosemary leaves picked and finely chopped
200 g cooking chorizo cut into chunky half moons
1 x 400g tin of chopped tomatoes
570 g jar of butterbeans
120 g spinach
1 lemon zested
70 g feta crumbled
2 tbsp chopped parsley
Maldon Sea Salt
Cracked black pepper
Served with toasted sourdough

Instructions

Start by taking a large shallow pan and placing on a medium heat. Melt the olive oil before adding the sliced onions and a pinch of Maldon Sea Salt. Cook these gently for 5 minutes until softened, then add the sliced garlic, rosemary and chorizo and fry for another 5 minutes until the garlic is smelling fragrant and the chorizo is starting to crisp.
Next add the tinned tomatoes, followed by the butterbeans. Stir these in and allow the mix to bubble and thicken for 5 minutes. Finally add the spinach, allowing it to wilt through the sauce and then zest in the lemon and season well with more Maldon and cracked black pepper.
Serve the stew sprinkled with the parsley, the crumbled feta and some toasted sourdough for dunking.

Keyword bean stew, comforting, vegetarian, winter food

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