We love good Butter Bean and Mushroom Stew and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Finely Chopped Tomatoes with Onion and Garlic
Sun-dried Tomato Paste
Vegetable Stock Powder(ContainsCelery)
Reduced Fat Creme Fraiche(ContainsMilk)
Water for Stock
Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice width ways. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a sieve.
Heat a drizzle of oil in a large saucepan on a medium-high heat. Once hot, add sliced leek and mushrooms, cook until the leek is soft and the mushrooms browned, 5-6 mins. Next, add the garlic, ground coriander and rosemary and cook for 1 minute.
Next, add the water (see ingredients for amount), chopped tomatoes, sun dried tomato paste and veg stock powder. Give the mixture a stir to dissolve the stock powder, and bring to the boil. Once boiling, turn the heat down and simmer until thickened 8-10 minutes, stir occasionally. Set your grill to a medium-high heat.
Once the stew has thickened , add the butter beans and cover with a lid or some foil. Cook for 5 mins, add the spinach a handful at a time, cook until wilted, 3-4 mins. Once cooked, season to taste with salt and pepper.
Whilst your stew is simmering, cut the ciabatta in half as though you're making a sandwich and put on a baking tray and drizzle with a little olive oil. Grill on the top shelf of your oven until they are toasted and golden 3-5 mins.
Share the stew between your bowls. top each portion with a generous dollop of creme fraiche and serve the ciabatta on the side to mop up the sauce. Enjoy!