Catalan Beans Stew

Meal idea: Serve with sourdough bread and a simple green salad dressed with balsamic vinegar. A big dollop of hummus works really well here too!

WHAT YOU NEED

• 2 tbsp sun-dried tomato oil from the jar

• 1 tbsp tomato purée

• 1 tsp smoked paprika

• 1 red onion3 garlic cloves

• 3 sun-dried tomatoes

• 200g cherry tomatoes

• ½ tsp chilli flakes

• 1 bay leaf

• 1 X 400g can of borlotti beans

• 1 x 400g can of butter beans

• 200g spinach

• Salt & pepper to taste

WHAT YOU DO

First, prep the veggies-

• Peel and finely dice the red onion

• Peel and finely grate the garlic cloves
  Finely slice the sun dried tomatoes

• Dice the cherry tomatoes

• Drain, rinse and pat dry the beans

Now, start cooking-

• Warm the sun dried tomato oil in a large pan over a medium heat

• Add the red onion and a small pinch of salt to the pan and stir for 4-5 minutes

• Add the garlic and sun dried tomatoes and stir for 1 minute

• Add the tomato puree to the pan and stir for 20 seconds

• Add the cherry tomatoes and bay leaf to the pan and stir for 3-4 minutes

• Add the paprika and chilli flakes and stir for 30 seconds

• Add the borlotti beans and the butter beans and stir for 1 minute

• Add the can of cherry tomatoes to the pan, half-fill the can with water, pour it into the pan, stir to combine, turn down the heat and leave to simmer for 5-6 minutes

Now, finish up and get ready to eat-

• Add the spinach to the pan, fold it into the stew

• Serve the stew up into bowls, garnish with chilli flakes