Butter Bean Stew
March 1, 2011
A quick, warming really tasty dinner for you… I live on dishes like this when it’s cold, so comforting, healthy but still so good!
For the stew…
1 tsp oil
1 onion , halved and thinly sliced
150g bacon lardons/panchetta
1 tsp soft brown sugar
1 tsp smoked paprika (do buy if you don’t already have some, it makes this stew amazing)
400g can chopped tomatoes
200ml stock from a cube
410g can butter or haricot beans in water
For the wedges
1 tbsp white flour (plain or self-raising)
0.5 tsp cayenne pepper , paprika or mild chilli powder
1 tsp dried mixed herb
2 red skinned potatoes cut into wedges
2 tsp oil
Heat oven to 200C.
1. For the wedges, mix the flour, cayenne and herbs, add some salt and pepper, then toss with the potatoes and oil until well coated.
Tip into a roasting tin, then bake for about 35 mins until crisp and cooked through.
2. Meanwhile, heat the oil in a non-stick pan, then gently fry the onion and bacon together for 5-10 mins until the onions are softened and just starting to turn golden.
Stir in the sugar, tomatoes, stock and seasoning to taste, then simmer the sauce for 5 mins.
Add the beans, then simmer for another 5 mins until the sauce has thickened.
Serve with the wedges.