Butter bean and vegetable stew

Today’s recipe is a super easy hearty bean stew for a warming, high-protein Monday evening dinner. Is this a failsafe weeknight recipe?

Ingredients

• Large glug of olive oil
• 2 sliced red onions
• 1 sliced leek
• 2 sliced red peppers
• 2 finely sliced carrots
• 150ml dry white wine
• 2 tbsp tomato purée
• few fresh rosemary sprigs
• 2 x 400g tins of chopped tomatoes
• 400g tin of drained butter beans
• 400g tin of drained red kidney beans
• 200g baby leaf spinach
• a teaspoon of smoked paprika
• A handful of chopped fresh parsley

Method

1. Heat the oil in a deep casserole dish over a medium heat, add the onions, leek, peppers and carrots, then fry for 5-8 minutes until softening.
2. Stir in the wine, tomato purée and a few fresh rosemary sprigs and bubble for 2 minutes.
3. Add the chopped tomatoes, season and simmer for 15 minutes
4. Stir in the butter beans and a red kidney beans and cook for 10 minutes more.
5. Stir in the spinach, paprika and parsley. Serve with warm bread.