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Spanish Butter-Bean Stew

Spanish Butter-Bean Stew

with Fragrant Rice

veggie
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Recipes like Chef Lizzie’s hearty and wholesome vegetarian stew make packing in your five-a-day easy. Butter beans are a great ingredient for bulking up stews as well as being a useful source of potassium. For the perfect protein combination of grain and bean, we’ve served this stew with fluffy basmati rice (the tip in step 2 will change your rice cooking game for good!). Topped with a crunchy almond salsa and a good squeeze of fresh lemon juice, this dish will nourish you from the inside out.

Tags:Dairy Free
Allergens:NutsCelerySulphites
Preparation Time40 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

25 grams

Flaked Almonds

(ContainsNuts)

1 unit(s)

Echalion Shallot

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

150 grams

Basmati Rice

1 unit(s)

Courgette

1.5 tsp

Dried Oregano

1.5 tsp

Smoked Paprika

1 tin(s)

Chopped Tomatoes

1 pot(s)

Red Wine Stock Pot

(ContainsSulphites)

1 tin(s)

Butterbeans

1 bunch(es)

Flat Leaf Parsley

30 grams

Black Olives

1 unit(s)

Lemon

1 bag(s)

Baby Spinach

Not included in your delivery

300 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2406 kJ
Energy (kcal)575 kcal
Fat12.0 g
of which saturates1.0 g
Carbohydrate90 g
of which sugars18.0 g
Protein23 g
Salt5.64 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Cutting board
Frying Pan
Knife
Measuring Cups
Lid
Saucepan
Grater
Sieve
Spoon
Instructionsarrow up iconarrow up icon
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1

Boil your kettle. Put a frying pan on medium heat (no oil) and add the flaked almonds. Toast until golden, shaking the pan occasionally, 2-3 mins. Transfer to a bowl and set aside (keep the pan!). Halve, peel and finely slice the shallot. Dissolve the vegetable stock pot in a measuring jug with the boiling water (see ingredients for amount).

2

Heat a splash of oil in a large saucepan on medium heat and add half the shallot. Cook, stirring, until soft, 2-3 mins. Stir in the rice and then the vegetable stock. Bring to the boil, reduce the heat to medium-low and cover with a lid. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

3

Meanwhile, remove the ends from the courgette, halve lengthways and slice into 1cm thick half moons. Heat a splash of oil in the now empty frying pan and add the remaining shallot. Cook, stirring, until softened, 3 mins. Add the courgette, dried oregano and smoked paprika and cook for 1 minute. Add the diced tomatoes and red wine stock pot. Bring to the boil, stirring to dissolve the stock pot, lower the heat and simmer until thick, 10 mins.

4

While the stew cooks, drain and rinse the butter beans in a sieve. Roughly chop the parsley and black olives. Zest the lemon then chop into wedges. In a small bowl, stir together the toasted almonds, parsley, olives and a good pinch of lemon zest. Season with plenty of pepper, taste and add more lemon zest if necessary.

5

When the stew has thickened mix in the butter beans. Add the spinach a handful at a time, stirring until wilted and heated through. Season to taste with salt and pepper. Fluff up the rice with a fork and stir through the remaining lemon zest.

6

Serve the rice in bowls topped with the butter bean stew and finished with a sprinkling of the the almond salsa. Add the lemon wedges on the side for squeezing over. Enjoy!