Photo by Lucas Andrade on Pexels
Creamy Tuscan Butter Bean Stew
A deeply comforting, hearty one-pot stew packed with butter beans, sun-dried tomatoes, and wilted spinach in a rich garlic and herb cream sauce.
- 800 g butter beans
- 1 pc onion
- 3 clove garlic
- 50 g sun-dried tomatoes
- 1 tbsp tomato puree
- 250 ml vegetable stock
- 100 ml double cream
- 120 g baby spinach
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- ½ pc lemon
- 150 g crusty bread
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Finely dice the onion and slice the garlic cloves. Chop the sun-dried tomatoes into small strips.
- Step 2
Heat the extra virgin olive oil in a deep-sided frying pan or casserole dish over a medium heat. Add the onion and a pinch of salt, cooking gently for 6 to 8 minutes until soft and translucent.
- Step 3
Stir in the sliced garlic, dried oregano, and tomato puree. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 4
Add the drained butter beans, chopped sun-dried tomatoes, and vegetable stock to the pan. Bring to a gentle simmer and cook for 10 minutes, allowing the beans to absorb the flavours and the sauce to thicken slightly.
- Step 5
Reduce the heat to low. Stir in the double cream and fold in the baby spinach leaves, cooking for 2 to 3 minutes until the spinach is wilted and the cream is warmed through.
- Step 6
Remove from the heat, squeeze in the fresh lemon juice, season with black pepper to taste, and serve hot with crusty bread for dipping.
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